Description
A decadent vegan tart combining rich dark chocolate with creamy coconut for an indulgent yet guilt-free dessert.
Ingredients
Scale
- 1 cup Medjool dates (about 9 or 10 large dates)
- 1/2 cup raw walnuts
- 3/4 cup raw pecans (or almonds)
- 4 tablespoons smooth almond butter
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons raw cacao powder or unsweetened cocoa powder
- 2 tablespoons raw cacao nibs (optional)
- 10.5 ounces (1 1/3 cups) coconut cream
- 4 ounces (60%-85% dark chocolate, roughly chopped)
- 1/3 cup refined coconut oil
- 2/3 cup Medjool dates (about 6 or 7 large dates)
- 1 teaspoon pure vanilla extract
- A large pinch of sea salt
- Flaky sea salt (for topping)
- Fresh raspberries or other berries (for garnish)
Instructions
- Remove the pits from 1 cup of Medjool dates. If they are firm, soak in hot water for 5 minutes and drain.
- In a food processor, combine soaked dates, walnuts, pecans, almond butter, sea salt, ground cinnamon, and cacao powder. Blend until it becomes a sticky dough.
- Press the dough evenly into a 9-inch tart pan and freeze for about 20 minutes.
- In a saucepan over medium-low heat, combine coconut cream, dark chocolate, and coconut oil. Whisk until melted and smooth.
- In a food processor, blend the pitted dates, vanilla extract, and sea salt with the melted chocolate mixture until rich and creamy.
- Pour the filling into the chilled crust and sprinkle with flaky sea salt.
- Freeze for about 2 hours until firmly set.
Notes
For best results, use high-quality ingredients and allow the tart to thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan dessert, chocolate tart, creamy dessert, plant-based treat
