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Vegan Dark Chocolate Coconut Tart

Vegan Dark Chocolate Coconut Tart
Vegan and raw, but also absurdly delicious.
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the Crust
  • 1 cup dates, pitted
  • ⅓ cup toasted hazelnuts
  • ⅓ cup raw almonds
  • ⅓ cup roasted cocoa nibs
  • ⅓ cup unsweetened, finely shredded coconut
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon sea salt
  • ¼ teaspoon vanilla extract
  • 1-2 tablespoons water (if needed)
  • For the Filling
  • 1 cup cassava syrup
  • ½ cup dark cocoa powder (such as Hershey’s Special Dark Cocoa)
  • 2 tablespoons virgin coconut oil, melted
  • 2 teaspoons flaky sea salt
  • 2 teaspoons vanilla extract
  • 2 medium, ripe avocados
  • For Garnish
  • ½ cup pomegranate seeds
  • ⅓ cup unsweetened, flaked coconut
Instructions
  1. To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
  2. Combine, dates and next 7 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
  3. To prepare the filling, combine syrup and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with pomegranate seeds and coconut.

Vegan Dark Chocolate Coconut Tart

Vegan and raw, but also absurdly delicious. ??? GET THE RECIPE: http://trib.al/SQNYu2S (via Well Done)

Posted by MyRecipes on Tuesday, June 19, 2018

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