Description
Vegan and Gluten-Free Chocolate Cardamom Tart! This rich and decadent tart is made with Khalas Dates and Date Syrup.
Ingredients
Crust
- 1 Bag (8.8 oz | 250g) D'vash Organics Khalas Dates, pitted
- 1 1/2 Cups (214g) Roasted Almonds, Walnuts or Pecans
- 2 Tbsp Raw Cacao Powder
- 2 to 3 Tbsp Coconut Oil, melted
Filling
- 1 Cup (227g) Full-Fat Coconut Milk from the can, room temp
- 9 Oz (254g | 1 1/2 Cups) Vegan Dark Chocolate Chips
- 2 Tbsp D'vash Organics Date Syrup
- 1 Tsp Vanilla Paste or Extract
- 1/4 Tsp Cardamom
Garnish
- Fresh Berries
- Flaky Sea Salt
Instructions
Crust
- In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, raw cacao and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.
- Transfer the crust to your 9 inch (23cm) tart pan with a removable base and evenly press into the bottom and up the sides of the pan. Place in the freezer while we work on the filling.
Filling
- Heat coconut milk in a small saucepan until simmering.
- Place chocolate chips in a heat proof bowl and pour hot coconut milk on top. Let stand, untouched for 1 minute and slowly stir together until combined.
- Stir in date syrup, vanilla and cardamom.
- Pour chocolate filling into crust, making sure to spread evenly.
- Refrigerate for 2 hour or until set. Garnish with berries and/or flakey sea salt and enjoy!
Notes
- Can coconut milk tends to separate. Make sure to whisk together and strain before measuring. Straining ensures a smooth filling.
- Store leftovers in an airtight container and in the fridge for up to 4 days!
- Prep Time: 20 Minutes
- Chill Time: 2 Hours
- Method: No-Bake