Raw Vegan Chocolate Tart

• Produce

  • 100 g Dates, pitted

• Condiments

  • 4 tbsp Agave nectar, dark

• Baking & Spices

  • 2 6 tbsp chocolate pb
  • 300 g 70% dark chocolate
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Coconut oil, unrefined

• Nuts & Seeds

  • 215 g Cashews, whole

• Other

  • 1 X 400ml (1.7 cups / 13.5 fl oz tin full-fat coconut milk (room temperature

Found on yumsome.com

Description

Ingredients

• 215g (7.5 oz) whole cashews, soaked overnight
• 100g (3.5 oz) pitted dates
• 6 tbsp chocolate PB2
• 3 tbsp unrefined coconut oil
• ¼ tsp sea salt
• 300g (10.5 oz) 70% dark chocolate
• 1 x 400ml (1.7 cups / 13.5 fl oz) tin full-fat coconut milk (room temperature)
• 4 tbsp dark agave nectar
• ¼ tsp sea salt

Directions

• Begin by lining a pie dish with a couple of layers of cling film.
• Whizz the cashews and dates in a food processor, until they are finely chopped.
• Add the other crust ingredients, and continue to process until the mixture comes together to form a ball of dough.
• Place the dough in the centre of the pie dish, and begin to work your way outward, flattening it to form an even crust along the bottom of the dish and up the sides. I find it’s easiest to do this with wet fingers; I’ve tried using a spoon but it has a tendency to stick to the dough, and lift chunks of it away.
• Place in the ‘fridge to rest while you prepare the filling.
• Break the chocolate into pieces, and melt in a large bowl set over a pan of simmering water.
• Once the chocolate has melted, whisk in the rest of the filling ingredients until everything is incorporated. You should have a milkshake-like consistency.
• Remove the dish from the ‘fridge, and pour in the filling.
• Cover with a sheet of tinfoil, then place in the freezer for four hours, until firm. Remove immediately before serving; using the cling film, carefully lift the pie from its dish, and put onto a plate, ready for cutting into 16 pieces.
• Keep any leftover portions (yeah, right!) in the freezer until needed.

Nutrition