This simple chocolate tart packs in so much flavor with a chocolate, walnut and date crust, and a simple chocolate filling.
2 cups California walnuts
10 Medjool dates, pitted
2 tablespoons unsweetened cacao or cocoa powder
2 tablespoons water
Pinch of salt
1 can full fat coconut milk, stirred
10 oz. vegan chocolate chips (about 1 2/3 cups)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
Fresh berries, shaved dark chocolate, crushed California Walnuts, flakey sea salt
To prepare crust, line a 9-inch pie dish with 2 strips of parchment paper at opposite angles to help remove tart from pan.
Pulse walnuts in a food processor until chopped. Add dates and pulse until chopped. Add cocoa powder and pulse again to mix, then add water and salt and process until a sticky dough forms.
Firmly press onto the bottom and 1-inch up the side of pie dish. (Wet hands work well.)
To prepare filling, heat coconut milk and chocolate in a medium saucepan over medium-low heat to melt chocolate. Add maple syrup and cook for several minutes more to thicken slightly; stir in vanilla.
Pour mixture into crust and refrigerate for at least 4 hours to firm into a pudding-like texture. Tart may also be served frozen.
Garnish as desired with berries, chocolate, walnuts, and sea salt.
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