Chocolate Tart
Serves 6–8 | 3 hours
Directions
- Preheat oven to 350°F. Lightly grease a 9″ round tart pan.
- Soak the cashews in a bowl of hot water for at least 20 minutes.
- Melt the butter and add to a medium bowl. Add the rest of the crust ingredients and mix together. The batter should stick together but not look wet.
- Evenly spread the crust batter in the bottom of the pan. Bake 10–12 minutes or until slightly golden. Let cool completely.
- Prepare the chocolate filling. Add the coconut cream and chocolate to a microwave-safe bowl. Heat in the microwave in 20 second increments and stir between each until the chocolate has melted.
- Drain the water from the cashews. Add cashews, vanilla, maple syrup, coffee and chocolate mixture to a high-speed blender. Blend until smooth.
- Pour the chocolate filling evenly over the cooled crust. Let set in the fridge for at least 3 hours. Top with a sprinkle of sea salt to taste. Keep refrigerated until it’s ready to enjoy. Store leftovers in an airtight container in the fridge.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
