Chocolate Velvet Tart
This nut-free tart is perfect for those with nut allergies. The silky chocolate filling is made with cacao, the raw equivalent of cocoa, which is a great source of antioxidants with many mood-boosting properties. If you're sensitive to chocolate, use carob instead.
Serves: 8 - 10. Dairy-Free, Gluten-Free, Vegan.
Time: 20 minutes + setting time.
Ingredients:
Base:
- 1/3 cup currants
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/4 cup cacao powder
- 2 dried dates, pitted and roughly chopped
- 1 tbsp filtered water
- 1 tbsp tahini
- 2 tbsp Organic Daily Greens & Reds
Filling:
- 1 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup cacao powder + 2 tbsp extra
- Pinch of salt
- Berries, to serve
Method:
- Place all the ingredients for the base in a food processor or blender until well combined and slightly sticky.
- Line a loaf tin or a 12cm tart tin. Evenly spread the mixture in the base and up the sides of the tin. Place the base in the freezer for 10 minutes to set while you make the filling.
- Whisk together the filling ingredients until glossy and lump-free.
- To assemble, pour the filling into the base and return the tart to the freezer for about 25 minutes until the filling has set.
- To serve, decorate with fresh or frozen berries.
Notes: Store in an airtight container in the fridge for up to 3 days.
