Chocolate Vegan Tart

I’ve had so many requests over the past few years for vegan recipes that I almost feel guilty that this is my very first vegan post! Still, with Valentine’s Day around the corner, I couldn’t resist sharing this little chocolate delight. Why not spoil a vegan friend (or yourself) and spread a bit of love while you’re at it?

A note on the ingredients

The base of most vegan tarts is made up of fats or oils such as coconut oil or nut oils like peanut, almond, or pecan oil. Dry ingredients often include grated coconut, almond flour, cocoa powder, and a touch of sweetness. That said, ingredients like dates and raisins are naturally sweet enough, so I didn’t add any extra sweeteners this time.

Nuts and dried fruits: pecans, hazelnuts, peanuts, raisins, dates, almonds all work beautifully in these recipes. When extra sweetness is needed, I usually reach for rice syrup, agave syrup, or maple syrup.

For the filling, avocado is a wonderful base, adding richness and creaminess to the tart. Just make sure it’s perfectly ripe, as underripe avocado can leave a slightly sour or “green” taste.

Raw, rich, and wholesome

This tart is raw vegan, meaning it isn’t baked or exposed to heat. As a result, it stays soft, rich, and stores well. The ingredients are used in their natural state, with minimal processing or preparation.

What I love most is that you can enjoy a decadent dessert while still packing in nutrients from pure, wholesome ingredients and proof that indulgence and nourishment can go hand in hand.

Chocolate Vegan Tart

Preparation time: 40 minutes

Serves: 2 medium tarts of 15 cm diameter

Ingredients:

Tart base

50g dates

150g almond flour

100g grated coconut

2 tbsp coconut oil (melted)

20g cocoa powder

30ml warm water

2 tbsp maple syrup

Chocolate Filling:

1 ripe avocado

40g cocoa powder

80ml maple syrup

1 tbsp peanut/almond oil

50ml almond milk

Method:

1.Start with the tart base by adding the ingredients to a blender: dates, almond flour, grated coconut, coconut oil, maple syrup and cocoa powder paste. Blend till crumbly but able to shape by hand. Be careful to over-blend as the mixture could give off too much oil and will be runny. Should you need the dough to be dryer, add more grated coconut.

2. Line medium sized, loose-base tart pans with wax paper.

3. Add the tart mixture by pressing it into the tart pan by hand. Add the prepared tarts to the fridge and allow to chill for 30 minutes before the filling is added.

4. For the filling, add the ingredients to an electrical mixer bowl. Avocado, cocoa powder, syrup, almond oil and almond milk. Blend until smooth. Adjust to taste for more sweetness, add more syrup and less fat, remove some of the avocado.

5. Remove the tart from the tart pan. Finish off by adding the filling to the base and decorate with fruit.