Vegan Chocolate Tart with Walnut Date Crust
Description
This simple chocolate tart packs in so much flavor with a chocolate, walnut and date crust, and a simple chocolate filling.
Ingredients
Crust:
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2 cups California walnuts
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10 Medjool dates, pitted
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2 tablespoons unsweetened cacao or cocoa powder
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2 tablespoons water
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Pinch of salt
Filling:
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1 can full fat coconut milk, stirred
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10 oz. vegan chocolate chips (about 1 2/3 cups)
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1/4 cup pure maple syrup
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1 teaspoon vanilla extract
Optional Toppings:
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Fresh berries, shaved dark chocolate, crushed California Walnuts, flakey sea salt
PREPARATION
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To prepare crust, line a 9-inch pie dish with 2 strips of parchment paper at opposite angles to help remove tart from pan.
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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.
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Firmly press onto the bottom and 1-inch up the side of pie dish. (Wet hands work well.)
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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.
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Pour mixture into crust and refrigerate for at least 4 hours to firm into a pudding-like texture. Tart may also be served frozen.
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Garnish as desired with berries, chocolate, walnuts, and sea salt.
NUTRITION
- Calories: 550 cal
- Total Fat: 39 g
- Saturated Fat: 18 g
- Polyunsaturated Fat: 12.3 g
- Monounsaturated Fat: 6.711 g
- Cholesterol: 0 mg
- Sodium: 60 mg
- Carbohydrates: 56 g
- Dietary Fiber: 6 g
- Protein: 7 g
- Vitamin D: 0 mcg
- Calcium: 70 mg
- Iron: 4 mg
- Potassium: 570 mg