Gluten Free Vegan Chocolate Tart

I have decided to give plant based eating a honest go as I have read it can have a profound impact on chronic pain. My son is also Celiac so that is always a consideration when I am doing any kind of cooking and baking. This past weekend we were headed to my sister’s for dinner so thought I would try and come up with something tasty and compliant 🙂

Here’s what came of the ingredients I had on hand in my kitchen…

Crust

500 g Raw Almonds
6 Pitted Medjool Dates
2 tsp Almond Extract
1/4 Cup Cocoa Powder
1 tbsp Maple Syrup

Filling

1 Can Full Fat Coconut Milk (stored upside down in the fridge for 24 hours)
225 g Vegan Chocolate Chips
1 cup Cocoa Powder
6 Pitted Medjool Dates
1/4 Cup Maple Syrup
Coconut Almond Milk Blend

Method

Place almonds into a food processor and pulse until they are coarsely ground. You will definitely want to use a food processor to grind the almonds to the right consistency, which is coarse but not almond flour 🙂

Once your almonds are at a consistency you are happy with you can go ahead and add the rest of the crust ingredients. Pulse the ground almonds, almond extract, maple syrup and cocoa powder until the mixture is sticky. Depending on the size of your dates you may want to add more if your mixture is still dry – you can test a little between your fingers to make sure.

Place the crust mixture in the bottom of a large tart pan (the kind with the removable bottom works best) and press until the bottom and sides are covered and an even thickness. Set aside in the fridge until your filling is ready.

Take your can of full fat coconut milk and open it from the bottom. Remove the solidified cream and put it into a Vitamix or high-powered blender. Add cocoa powder, dates, vegan chocolate chips, maple syrup and half of the coconut almond milk blend. Blend.

Keep adding the coconut almond milk until the mixture is smooth and thick [said in voice of Barry White] – like a smoothie.

Take your crust from the fridge and pour filling on top. Smooth out any imperfections and place in the freezer.

Chill for at least two hours.

Serve with fresh fruit, berry compote, coconut whip or your favorite non-dairy ice cream!

2 Comments

    1. If you are used to lots of processed food (i.e. salt, sugar and fat) it would probably fall flat. I liked that it wasn’t overly sweet and that the crust tasted like Ameretto from the almond extract! You could definitely sweeten it up with non-dairy vanilla ice cream!

      Like

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