For All Gluten Free Vegan Dessert Lovers :)
This No-Bake Chocolate Tart is vegan, dairy-free, egg-free, gluten-free, and free of sugar! It tastes incredible.
It can actually be simplified. Just 10 ingredients: raw nuts, dates, cacao powder, coconut oil, salt, dairy-free chocolate, coconut cream (or cashew cream), raspberries, maple syrup, and chia seeds!
You can add maca powder, cacao nibs, coconut flakes, etc to the crust.
(*I did not have dairy-free chocolate at home, so made it from cacao butter and cacao powder this time.)
If you are a coconut lover, go with coconut cream! Then your chocolate cream requires only TWO ingredients!
INGREDIENTS (8-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1 ½ cups raw walnuts and pecans (or either)
• 90g pitted dates
• 1 Tbsp maca powder (optional)
• 1 Tbsp cacao nibs (optional)
• 2 Tbsp raw cacao powder
• 2 Tbsp melted coconut oil
• Pinch pink salt
(simplified) CRUST
• 1 ½ cups raw nuts
• 90g pitted dates
• 2 Tbsp raw cacao powder
• 2 Tbsp melted coconut oil
• Pinch pink salt
RASPBERRY PUREE
• 150g raspberries (fresh or frozen)
• 2 Tbsp maple syrup
• 1 Tbsp chia seeds
CHOCOLATE CREAM
• 3/4 cup cacao butter
• 1 Tbsp coconut oil
• ½ cup raw cacao powder, sifted
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• Pinch pink salt
• 1/3 cup raw cashews, soaked overnight
• ¾ cup water
(simplified) CHOCOLATE CREAM
• 1 cup dairy-free chocolate, chopped or chips
• 1 cup coconut cream
INSTRUCTIONS
1. RASPBERRY PUREE - Add raspberries and maple syrup to a small saucepan, and place over low heat. Cook until fragrant and lightly simmering. Let it cool a bit. Transfer the mixture to a blender and blend until smooth. Pour the raspberry purée over a fine mesh strainer and strain the seeds out. Add the chia seeds into the purée.
2. CRUST - Add all the ingredients to a food processor. Process until fully combined. Transfer the mixture to a cake pan and press it evenly across the bottom and sides of the pan. Freeze until set.
3. Poor the raspberry purée evenly over the crust. Place the tart back in the freezer for the raspberry purée to set.
4. CHOCOLATE CREAM - (if you use chopped dairy-free chocolate or chips, just add them to a mixing bowl). Add finely chopped cacao butter and coconut oil to a mixing bowl.
Bring 2-3 cm of water to a simmer and then place the bowl over top and let melt, stirring occasionally. Once melted, remove the bowl from heat, add the cacao powder to a fine-mesh strainer and sift it over the melted cacao butter. Mix until fluid and thoroughly combined. Add maple syrup, salt, and vanilla and stir once more.
5. Blend the soaked cashews with water until completely smooth so there are no bits of cashews.
Transfer to a small saucepan and heat over medium-low heat, stirring constantly. As soon as the cashew cream begins to thicken, turn the heat off and pour the cashew cream into the cacao mixture. Mix until well blended.
6. Pour chocolate cream over the top of the raspberry layer. Place in the freezer to set for at least 3 hours or overnight.
#vegan #plantbased #glutenfree
6 янв 2022
