Vegan Chocolate Tart
Raw Vegan Chocolate Tart Recipe
I want to share this raw vegan chocolate tart. I have been making vegan raw cakes for a while, and the chocolate flavor cakes are my favorite. It is easy to make, and simply scrumptious. ~ Minako Umehara-Kazama
Ingredients: (4 inch x 10 inch x 1 inch mold)
Crust:
1 cup raw pecan nuts
4 tbsp. desiccated coconut (or more if you desired)
3 tbsp. melted raw cacao butter or melted coconut oil
1 tbsp. raw cacao powder
1 tbsp. raw cacao nib
5 dates (pitted)
Pinch of pink salt
Filling:
1cup raw cashews (soaked 2-5 hours and rinsed)
¾ cup coconut cream
3 tbsp melted raw cacao butter or melted coconut oil
2 tbsp raw cacao powder
3-4 tbsp maple syrup or agave nectar (add more if you desired)
Pinch of pink salt
1 tsp pure vanilla extract
Instructions:
Add all the ingredients for the crust in a food processor, and blend until well processed but still slightly crumbly.
Press the mixture into a lined tin or a silicon mold.
Put it in a freezer while preparing the filling.
Add all the ingredients for the filling in a food processor, and blend until the mixture becomes smooth texture.
Pour the mixture over the crust, and put it in the freezer until set (at least 2 hours)
Garnish with fruits. Enjoy!
One with avocado and nuts:
Crust:
2 cups whole raw almonds
60ml raw cacao powder
1/4 tsp himalayan salt
150g fresh medjool dates
2 tbsp organic virgin coconut oil
Filling:
500g ripe avo flesh (about 4 or 5 avos)
180ml raw cacao powder
60ml organic virgin coconut oil
40g raw cacao butter, gently melted
180ml organic maple syrup
1/4 tsp himalayan salt
1/4 tsp organic stevia leaf powder
1 tsp organic vanilla extract or 1/2 tsp vanilla powder
Method
Remove the pits from the dates and chop them up. Place all the ingredients for the crust in a food processor and blend until you have a fine crumb that sticks together when pressed. If the mixture seems dry just keep processing until it’s sticky. Turn it out into a 23cm loose-bottom flan tin or glass serving dish. Press the crumb evenly across the bottom and up the sides of the tin, making sure that the top edges are straight and even. Refrigerate.
Place all the ingredients for the filling in a high-speed blender and blend until completely smooth, but be careful not to blend for so long that the mixture heats up.
Pour into the set crust and use a spatula to make swirly patterns on top or just smooth it out, as you prefer. Refrigerate overnight or minimum 4 hours.
