Vegan, gluten free, soy free, yeast free, nut free.
This is the most incredible, dense, rich and utterly chocolatey tart.
This recipe serves 12 people and you will need an 8 inch round cake tin with removable base.
For the base:
120g walnuts and pecans, or use sunflower seeds if making nut free 100g dessicated coconut 150g dates 2 Tbsp cocoa powder 50 – 80 ml water A pinch of sea salt
For the topping:
160g cocoa powder 500ml maple syrup 210g coconut oil
Firstly, line the cake tin with a sheet of cling film, laying it as smoothly as possible inside the tin.
Next, place the walnuts, coconut and cocoa powder into a food processor and pulse until of a fine breadcrumb consistency.
Add the dates and the pinch of sea salt and continue to pulse, and then add the minimum amount of water, pulsing as you go, until the mixture combines and pulls together. You can add the remaining water if you feel like the mixture isn’t holding together.
Transfer the base mixture into the cake tin and press down lightly with your fingers to spread it over the base of the tin, then, using a spoon, smooth out the top layer of the mixture so that it forms an even base.
Place in the fridge and leave to chill while you make the topping.
Place the cocoa powder, maple syrup and coconut oil in a blender – I recommend using a high powered blender instead of a food processor as it will give you a creamier result.
Blitz the ingredients until you have a completely smooth, creamy filling – this may take a few minutes.
Pour the chocolate ganache filling over the base of the tart, level the top with the back of a spoon and then chill in the fridge for at least 3 hours before serving.
A little tip, when ready to serve, run a large knife under the hot tap before slicing the tart, repeat for every slice as this will give you the smoothest, leanest slices of tart.