Being a vegan means breaking girl rule #1 chocolate is the only thing who will never disappoint you. Unless your like me and count New York as your first love and chocolate as the second then you would probably run and scream when I told you I made a delish tart the other night using cacao powder and AVOCADO for the chocolate. Yes you heard me right, avo is the bomb when it comes to making this raw, vegan tart. My taste buds were praising the vegan food gods and I felt pretty damn good about my first 'sah tumblr' cooking expedition. I originally prepared the tart for my friend Sarah's birthday, but we ate too much food and champagne for dinner that we forgot about this heavenly tart. The tart is three layers, the first being a beautiful coconut and almond biscuit, the second a caramel type layer and the third a MAJOR MOTHER FRICKEN OVERLOAD OF CHOCOLATE!! It requires absolutely NO COOKING and the only thing you'll need besides the ingredients are a pie/ tart dish and a food processor/ blender. The recipe was originally from paleo.com but I tweaked it a little to suit the food I had in my house. What can I say? 'aint no body got time for food shopping!
Ingredients:
For the base:
1 cup ground almonds - (you can do this in a normal blender if you set it on pulse. It does it in about five seconds and means you can use normal almond nuts rather than buy ground almonds)
1 cup desiccated coconut
2 medjool dates, pit removed
1 tbsp maple syrup
2 tbsp coconut oil
For the caramel layer:
1 heaped tbsp almond butter
1 tbsp coconut oil
4 medjool dates
2 maple syrup
a small portion of almond or soy milk, just enough to give the caramel a smooth consistency
a pinch of sea salt
For the chocolate filling:
1 avocado, skinned and pitted
¼ cup raw cacao powder
¼ maple syrup
1 tbsp coconut oil
Method:
If you do not have a pie tin, line a cake tin with some baking paper.
To make the bottom layer, combine ground almonds with the desiccated coconut in the blender. Add the dates, maple syrup and coconut oil and blend until combined into a dough like mixture. Press the mixture into cake tin and put into the freezer for ten minutes to set.
To make the caramel, combine coconut oil, dates, maple syrup, almond butter and sea salt in blender. Blend until a thick paste is formed and gradually add a small amount of almond or soy milk to thin down to a smooth and silky consistency. Scoop the caramel out and spread evenly over the base and return to freezer for a further ten minutes.
Prepare the chocolate filling by combining avocado, cacao powder, maple syrup and coconut oil in the blender. Blend until smooth and this should only take a few seconds. Fill the tart and smooth top evenly. Return to fridge for around an hour then go for your life. This really does knock your socks off. And better news, its guilt free because there are no nasties and its completely raw.
Remember to love the moment your in!
T x
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