Easy melt-in-your-mouth chocolate tart
vegan, plant-based, GF, refined sugar free
Equipment
- 18x10x3 cm tart tin with removable bottom
Ingredients
Ingredients for the base
- 50 grams pecans
- 20 grams pumpkin seeds
- 1 tbsp cacao powder
- 1 tbsp coconut sugar
- pinch pink salt
- 50 grams oat flour
- 1 tbsp coconut oil, melted
Ingredients for the chocolate filling
- 120 grams dairy free dark chocolate, chopped
- 170 grams coconut cream from a can solid part only
- 1/2 tsp pink salt
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp instant coffee dissolved in 1 tbsp warm water
- 1/2 tsp vanilla bean paste
Instructions
Make the base
- Preheat oven to 175C degrees.
- Place all the ingredients except coconut oil in a food processor and blend until finely ground.
- Add the coconut oil and blend until combined. You should end up with a sticky dough.
- Press the mixture into the tart tin.Bake for 12 minutes.
Make the chocolate filling
- Dissolve the instant coffee in one tablespoon warm water.Place all the ingredients in a small saucepan on medium heat until it's smooth and sleek.
- Pour the filling over the base.Place in the refrigerator to set for a couple of hours.
- Place all the ingredients in a small saucepan and cook on medium heat until the mixture is completely melted and smooth.Pour the filling over the base.
- Place in the refrigerator to set for a couple of hours.