Desserts

Vegan Chocolate Tart

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 8

Allergies

  • Contains milk
  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: milk, Tree Nuts

Cooking mode

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  • 225g Vegan chocolate
  • 128g walnuts
  • 128g sunflower seeds
  • 128g pumpkin seeds
  • 128g almonds
  • 64g chia seeds
  • 3 tbsp flax seeds
  • 2 tbsp jam of choice
  • 1 tbsp coconut milk
  • 128g coconut oil
  • 8-10 pitted dates
  • Raspberries and desiccated coconut to decorate (optional)

Utensils

  • Step 1

    Preheat the oven to 200c.

  • Step 2

    Toast the walnuts, almonds, flaxseeds, sunflower seeds, pumpkin seeds, chia seeds and almonds for around 5 minutes in the oven.

  • Step 3

    Whilst the nuts and seeds are roasting, soak the dates.

  • Step 4

    Once roasted, allow to cool then add to the food processor, along with coconut oil and dates. The mixture should be relatively sticky once blended together. .

  • Step 5

    Pour into a quiche pan and use the spatula to form an even base.

  • Step 6

    Allow to set in the fridge for around 10 minutes.

  • Step 7

    Spread a thin layer or jam on top of the base.

  • Step 8

    Melt chocolate using the double boiler method.

  • Step 9

    Pour the melted chocolate over the jam layer on the tart and smooth out chocolate.

  • Step 10

    Allow to set and then decorate with raspberries and desiccated coconut.

  • Step 11

    Chill in the fridge until chocolate is firm.