Vegan Chocolate Tart with Walnut Date Crust

By Gal Shua-Haim
Total Time
4 Hrs, 30 Mins
Serves
8
Serving Size
1/8th of tart
Meal
Snack
Course
Desserts

DESCRIPTION

This simple chocolate tart packs in so much flavor with a chocolate, walnut and date crust, and a simple chocolate filling.

Prep Time
20 Mins
Cook Time
4 Hrs, 10 Mins
Total Time
4 Hrs, 30 Mins
Calories
550
Total Fat
39
Saturated Fat
18
Polyunsaturated Fat
12.3
Monounsaturated Fat
6.711
Cholesterol
0
Sodium
60
Carbohydrates
56
Dietary Fiber
6
Protein
7
Vitamin D
0
Calcium
70
Iron
4
Potassium
570

Ingredients

Crust:

  • 2 cups California walnuts
  • 10 Medjool dates, pitted
  • 2 tablespoons unsweetened cacao or cocoa powder
  • 2 tablespoons water
  • Pinch of salt

Filling:

  • 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

Optional Toppings:

  • Fresh berries, shaved dark chocolate, crushed California Walnuts, flakey sea salt

Preparation

  1. To prepare crust, line a 9-inch pie dish with 2 strips of parchment paper at opposite angles to help remove tart from pan.
  2. 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.
  3. Firmly press onto the bottom and 1-inch up the side of pie dish. (Wet hands work well.)
  4. 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.
  5. Pour mixture into crust and refrigerate for at least 4 hours to firm into a pudding-like texture. Tart may also be served frozen.
  6. Garnish as desired with berries, chocolate, walnuts, and sea salt.