Vegan Chocolate Tart
Cook Time:
90
Minutes
Difficulty:
Medium
Serves Up To:
8
Servings
Nutrition Information
Total Fat | 19g |
---|---|
Cholesterol | 2mg |
Sodium | 25mg |
Potassium | 318mg |
Total Carbohydrates | 19g |
---|---|
Dietary Fiber | 7g |
Sugars | 8g |
Protein | 8g |
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 Shelf-Stable Unsweetened Chocolate almondmilk
- 2 tablespoons melted coconut oil
- 1 teaspoon real vanilla
- raspberries and coconut cream for garnish
Directions
- 1
Preheat oven to 350 degrees. Brush a nonstick 9" springform pan with melted coconut oil. Set aside.
- 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
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
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
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
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
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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