Vegan Chocolate Tart

Prep Time

90

Minutes

Cook Time

90

Minutes

Difficulty

Medium

Serves Up To

8

Servings


Nutrition Information

Total Fat19g
Sodium25mg
Potassium318mg
Total Carbohydrates19g
Dietary Fiber7g
Sugars8g
Protein8g

Ingredients

  • 1/2 cup unsweetened raw coconut flakes
  • 1 1/2 cups Almond Flour
  • 2 pitted dates finely chopped
  • 2 tablespoons melted coconut oil
  • 2 medium avocados
  • 1/2 cup unsweetened cacao powder
  • 1/2 ripened banana
  • 1/2 cup Almond Breeze Unsweetened Chocolate Almondmilk
  • 2 tablespoons melted coconut oil
  • 1 teaspoon real vanilla
  • raspberries and coconut cream for garnish

Directions

  1. 1

    Preheat oven to 350 degrees. Brush a nonstick 9" springform pan with melted coconut oil. Set aside.

  2. 2

    In a food processor, combine the coconut flakes and dates, pulse until blended. Add almond flour and salt and pulse until the mixture resembles medium-size crumbs, about 30 seconds. Then add the coconut oil. Pulse until the mixture resembles coarse sand, about 30 seconds.

  3. 3

    Dump the coconut almond crust into the springform pan. Gently spread the crumbs to make an even layer, come up the side of the pan about 1/2”. Once the crumbs are even, press the crumbs in with firm pressure using a measuring cup brushed with coconut oil to prevent sticking.

  4. 4

    Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.

  5. 5

    While the crust is cooling in the freezer, make the chocolate filling. Combine avocado, cocoa powder, banana, almondmilk, coconut oil, and vanilla in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes.

  6. 6

    Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the refrigerator for at least 1 hour.

  7. 7

    Whip the coconut cream in a bowl with a fork until fluffy, about 30 seconds. Garnish the cooled tart with raspberries, and serve with a dollop of whipped coconut cream. This tart is best served the same day.

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