This vegan chocolate tart is super easy to make, a no-bake, light version, rich in plant-based protein, and fiber, gluten-free and no added refined sugar.
It was a hit in our family. I hope that you like it too, if you make this recipe, please snap a photo, and tag me.
185 grams medjool dates
180 grams large oat flakes
140 grams almonds, whole
100 grams almonds, ground
1 tsp sea salt
2 tablespoons coconut oil
340 grams vegan chocolate
350 grams silken firm tofu
60 grams hot water
40 grams espresso
1 teaspoon vanilla essence
Soak the Medjool dates in hot water for 10 minutes, then drain well.
Add the almonds in the food processor and pulse until you have an almond flour mixture.
Add the oat flakes and the sea salt until well combined and add the remaining ground almonds.
Add the Medjool dates and pulse, using a spatula to scrape the sides down if necessary.
Pour in the coconut oil and pulse until you have a spreadable mixture.
If the mixture is too thick, add a tablespoon of hot water.
Use a spoon and spread the mixture on a 8 -inch pie tart, all around the edges and across the bottom and set aside.
Meanwhile, melt the vegan chocolate in the microwave for about 90 seconds, be careful not to burn the chocolate.
Boil the hot water and stir in a bowl with the melted chocolate, together with the espresso (the hot water will really bring the chocolate flavor out).
Mix well to create a smooth mixture.
Pour the mixture in your food processor, add the silken tofu, vanilla essence and sea salt and pulse until super smooth and glossy.
Transfer the mixture into your pie tart and use a spatula to spread it around evenly.
Place in the refrigerator and let set for 4 hours or overnight.
Garnish with your favorite toppings.