This tart is an absolutely divine dessert that just happens to be gluten-free, dairy-free and vegan-friendly!
SERVES 10-12
Ingredients
1 cup almonds, ground to a fine meal
¼ cup coconut sugar (you can use brown sugar instead, if you like)
¼ cup cocoa
2 tablespoons coconut thread
1 tablespoon flaxseed meal mixed with 2 tablespoons water
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup plant milk (almond, soy, rice, coconut…)
Filling
500ml plant-based milk, plus a little extra (I use rice or almond milk)
100g maple syrup
40g cocoa
1 heaped tablespoon cornflour
100g dark chocolate (at least 60 percent cocoa), chopped roughly
2 tablespoons coconut oil
1/3 teaspoon sea salt
Mix of fresh berries
Method
1. Heat oven to 180°C. Grease and line a 26cm tart tin.
2. Mix all base ingredients together and press into prepared tart tin. Bake for 15-20 minutes or until firmed up. Cool.
3. For the filling, heat milk and maple syrup in a saucepan. While it heats, mix together cocoa, cornflour and extra milk until lump-free. Whisk this into the warmed milk mixture in the saucepan and stir until it thickens – about 5-7 minutes. It will not be super thick but more like a light custard.
4. Add the chocolate and coconut oil to the custard and whisk until smooth and shiny.
5. Pour into cooled, cooked base (fill right to the top) and chill until set – about 2-3 hours or overnight. Before serving, decorate with fresh berries.
Nici’s note
Try cutting blackberries, boysenberries and blueberries in half to serve – it really makes them seem more juicy.
