Ingredients
CRUST
- ½ cup Medjool dates, pitted
- 1 cup almonds
- 30g dark chocolate, melted
- 1 tbsp coconut oil, melted
- Pinch sea salt
FILLING
- 1 cup coconut cream
- 100g dark chocolate
- ¼ cup coconut oil
- ½ cup Medjool dates, pitted
- 1 serve Nuzest Clean Lean Protein Rich Chocolate
- 1 tsp vanilla extract
FEEL GOOD FOOD, THAT'S HEALTHY? SIGN US UP.
Discover our 'no-bake dark chocolate tart' for something naughty but nice this season.
Discover our 'no-bake dark chocolate tart' for something naughty but nice this season.
Dairy Free, Gluten Free, Vegan, Paleo friendly
METHOD
Soak dates in warm water for 10 minutes. Place soaked dates and almonds in a high-powered food processor and pulse until fine.
Add melted chocolate, coconut oil and sea salt then pulse again until combined. Press crust mixture firmly into round tart pan with removable bottom (around 9-inch pan) and chill in fridge for minimum of 30 minutes
Clean food processor and heat coconut cream, dark chocolate and coconut oil in pan until melted. Add to food processor with dates and vanilla extract and blitz until completely smooth.
Time:
3 hours (incl. setting times)
