Ingredients

Adjust Servings:

	For the base
	200 g dates pitted
	130 g walnuts
	For the filling
	800 ml coconut milk
	2 ml vanilla essence or essence
	200 g dark chocolate plus more to decorate
	For the cream
	200 g cashew
	150 ml coconut milk from one of the cans above
	4 tbsp maple syrup
	2 ml vanilla extract or essence
	1/2 lemon juice only

Nutritional information

638 kcal

Calories

42,4 g

Fats

51 g

Carbs

12.7 g

Proteins

Vegan Tart

Name: Vegan Tart
Total time: 45 min
Yield: 8
Cuisine: Germany
Ingredients: dates: 200 g; walnuts: 130 g; coconut milk: 800 ml; vanilla essence: 2 ml; dark chocolate: 200 g; cashew: 200 g; coconut milk: 150 ml; maple syrup: 4 tbsp; vanilla extract: 2 ml; lemon: 1/2

Features:

Cuisine:

Germany

Crafted with care and precision, this decadent treat boasts a rich and velvety chocolate filling, where every bite is a symphony of perfection.

45 min
Serves 8
Medium

Ingredients

For the base
200 g dates
pitted
130 g walnuts
For the filling
800 ml coconut milk
2 ml vanilla essence
or essence
200 g dark chocolate
plus more to decorate
For the cream
200 g cashew
150 ml coconut milk
from one of the cans above
4 tbsp maple syrup
2 ml vanilla extract
or essence
1/2 lemon
juice only

Directions

We’ll need the following ingredients for this gluten free and vegan chocolate tart recipe:

Steps

1 Done	Soak the cashew in a bowl of warm water. Add the dates and the walnuts into a food processor and blitz until fully blended. Shape the mixture into a ball, then transfer into a tart/pie tray. Press the dough until it covers the whole tray.
2 Done	Keep aside 200 ml of coconut milk from one of the cans. Pour in the rest in a pan over medium heat, stirring constantly before adding the vanilla extract and orange peel. Gradually add the pieces of dark chocolate, stirring until the mixture thickens up.
3 Done	Pour the mixture into the tart tray and allow it to cool completely. Once cool, transfer it to the fridge for a couple of hours. For the cream, add the cashew and the rest coconut milk in a food processor, blitzing until smooth. Pour in the agave/maple syrup, vanilla extract, and lemon juice, and do a quick blitz.
4 Done	Decorate with melted chocolate, mint leaves, orange slices, and peel. Serve with cashew cream.