A rich and robust creamy tart to satisfy every chocolate lover. Enjoy this delicacy with a colourful array of fresh fruit or pair it with your favourite vegan ice cream.
Serves: 10-16
INGREDIENTS
Base
3 cups almonds
1.5 cup rolled oats
1/2 teaspoon (tsp) salt
1 cup fresh pitted dates
6 tablespoons (Tbs) maple syrup
6 tablespoons (Tbs) coconut oil
Filling
2 cans of full fat coconut milk
250g dark chocolate (we used Lindt 85% cocoa)
1+1/2 cups of maple syrup
2-3 tsp cornstarch
1 Tbs vanilla extract or vanilla bean paste
Toppings
1 cup of fresh fruits such as a mixture of blueberries, raspberries and strawberries
2 Tbs chopped pistachios (optional/decorative)
NOTES:
Only use the solid portion of the coconut milk. Depending on the temperature of your cooking environment, it may be beneficial to refrigerate the cans before use to solidify the mixture.
Depend on how rich you like your desserts you may want to increase or decrease the percentage of cocoa in the chocolate you use. For a bittersweet tart consider increasing the quantity of chocolate to 300g.
Instructions
1. Preheat oven to 350°F (~176°C).
2. Soak pitted dates in boiling water for 5 minutes, then drain excess water.
3. In a food processor, blend almonds, oats and salt to form a granular flour-like mixture.
4. Melt coconut oil on a stovetop or in a microwave.
5. Add coconut oil, vanilla, dates and maple syrup to food processor and blend with dry ingredients.
6. Transfer base ingredients to a 13-inch (~33cm) fluted tart tin with a removable base. Firmly press mixture into the tin ensuring that it is evenly distributed throughout.
7. Stab the base of tart with a fork ~15-20 times, then transfer base to freezer for 15-20 minutes.
8. After chilling the base, place the tart in the oven for 20-30 minutes until golden and crispy. (NOTE: if the edges of the tart begin to darken or burn, place a sheet of aluminium foil overtop for the remainder of the cooking duration).
9. Allow the tart to cool for 60-90 minutes.
10. When the tart is cool, commence preparation of the filling.
11. In a saucepan over medium heat, add the 2 tins of coconut cream and stir until a uniform mixture has formed.
12. Lower the heat to minimum add the chocolate, vanilla and maple syrup, stirring continuously for 3-4 minutes, until the chocolate has completely dissolved and mixed through.
(NOTE: be mindful not to burn the chocolate or the sugar.
13. Once you have achieved a homogenous mixture, add the cornstarch, mix through and transfer filling into the cooled tart base.
14. Transfer chocolate tart to the fridge for 4-6 hours, ideally overnight.
15. When you are ready to serve, allow the tart to rest at room temperature for 15-20 minutes and top with a selection of your favourite ingredients.
16. Enjoy!
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