Raw Vegan Chocolate Tart

I made this chocolate tart for my friend’s birthday and I love how simple the recipe is yet it tastes decadent. The best part is it is vegan and raw! A small piece of this will satisfy your sweet tooth because it is very rich. For the crust, I used a mixture of almond and cashew nuts. I used a 10-inch tart pan. If you don’t have one, use a round cake tin and line with one piece of baking paper. Make sure the baking paper comes up over the side of the tin so you can lift up the whole tart.

The recipe is so versatile and has can be made in five different flavours. The one I shared here is basic chocolate.

Four other flavour variations

-Chocolate Orange. Use 2/3 C fresh orange juice to replace water. Add in 1 tbsp. of orange zest

-Chocolate Mint. Add a few drops of mint extract in the mixture

-Chocolate Banana. Instead of 4 avocados, use 2 bananas and 3 avocados. Slice 1 banana thinly and arrange on top of the crust before pouring the filling. Keep for 1-2 days.

-Chocolate Peanut butter. Use peanuts and almond for the crust. Add in 1/3 C smooth peanut butter into the mixture and blend well.

Crust:

2 C of nuts or seeds

1⁄3 cup coconut sugar / maple syrup

1 C desiccated coconut

1⁄2 teaspoon salt

1⁄4 cup melted coconut oil

Chocolate Filling:

2/3 C unsweetened cocoa powder

4 avocados

2/3 C water

1/2 cup of pure maple syrup

pinch of Salt

2 teaspoons vanilla extract

raspberries, to decorate

Can be made in five different flavours!

Instructions:

1. In a food processor or a high­ powered blender, combine the nuts/seeds, sugar and salt. Pulse until medium­ fine texture. Pour coconut oil slowly into the blender until combined.
2. Press evenly into a tart pan, making sure you press all the way to the top of the sides of the tart pan.
3. Place in freezer for 15 minutes to firm up while you make the chocolate filling.
4. In a food processor, combine the rest of the ingredients except raspberries and pulse until smooth. Scrape into the tart pan and spread evenly over the crust.
5. Return to the freezer and allow the tart to firm (at least an hour). Or, place in the refrigerator until firm. Keep refrigerated until you serve. Before serving, decorate with raspberries or other berries of your choice.  Keeps well for 3-4 days in the fridge.

Written by Lismi Wong