This amazing no-bake raw chocolate tart is the perfectly decadent summery dessert you need to serve at your next dinner party. Or give to your in-laws to get them on-side.
It’s raw, vegan and has no refined sugar. But you won’t know it with its creamy velvet texture, perfectly balanced sweetness, and rich chocolate flavour.
Super easy to make as long as you have a food processor or blender. Plus most of the ingredients are available from Gram.
INGREDIENTS
For the crust:
1 cup pitted Medjool dates
1/2 cup water
2/3 cup hazelnuts
1/3 cup flaked or desiccated coconut
3 tablespoons cacao powder
3 tablespoons cacao nibs
1 pinch of salt
For the chocolate filling:
1 2/3 cups cashew nuts, soaked overnight, then drained
1 1/2 cups of pitted Medjool dates
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup water
1 1/4 cups cacao powder
1/2 cup coconut oil
Start by preparing the date paste. Combine all the dates (2 1/2 cups) and water in a food processor. Blend until very smooth, scraping down the sides of the processor to make sure the dates are well incorporated. Divide your paste into 1 cup for the crust and 1 1/2 cup for the filling.
To make the crust, put all the ingredients into a food processor and blend until well combined. The mixture should hold together but be easy to break up. If it is too dry, add more dates. Press the mixture into a 7-inch loose-bottomed cake pan and put in the refrigerator while you make the filling.
To make the filling, blend together all the ingredients except the cacao powder and coconut oil until smooth. Add the cacao powder and coconut oil and blend until well incorporated. Then pour it evenly onto the crust.
Refrigerate for 6 hours or overnight. If you are short of time you can also put the tart in the freezer! It can also be stored in the freezer for up to 1 month. Try eating it frozen too—it tastes great.
Serve as is or top with some jam for a bit of extra yum!
By Charlie Redel - justcharlie.co