This rich chocolatey dessert is free from gluten, grains, refined sugar, dairy and it’s completely vegan. It’s also very nutrient-dense, so should leave you feeling satisfied.
Makes 1 tart, serves about 8
(Alternatively, you could make smaller tarts)
Note: This dessert needs to be made ahead, as it will need 2 hours in the fridge to allow the filling to set. For a faster version, use chilled coconut yoghurt (I like Coyo or The Coconut Collaborative) in the filling instead of coconut cream, as this is thicker and you will be able to serve it immediately. Or simply pop the whole tart into the freezer for 30 minutes and remove from the fridge 20 minutes before serving, to soften.
For the tart base:
170g ground almonds
60g coconut oil, melted
1 tbsp cacao powder
1 tbsp maple syrup
1 tbsp water
1/2 tsp bicarbonate of soda
For the filling:
160ml coconut cream, chilled or coconut yoghurt, chilled
3 tbsp cacao powder
1.5 tbsp maple syrup
Optional: Coconut flakes/desiccated coconut and raspberries, to top
1.) Preheat the oven to 200°C (180°C fan) and grease a circular, 20cm-diameter tin with coconut oil.
2.) Mix all of the pastry ingredients together and leave it in the fridge to harden for about 20 minutes.
3.) Next remove the mixture from the fridge and press it into the tin, flattening it down and pushing the mixture up the sides to create a crust.
4.) Bake for 15 minutes. Leave the tart in the tin to cool for at least 30 minutes.
5.) Meanwhile, start making the filling. Mix all of the ingredients together in a bowl and store in the fridge until the tart is cool enough to remove from the tin.
7.) Once the tart has been taken out of the tin, pour in the filling and store in the fridge for at least 2 hours (if you’re using the coconut cream) to allow the filling to thicken. Then remove and top with the raspberries and coconut.
Serve immediately or store in the fridge. Enjoy!