Tart With Chocolate
Delicious gluten free and dairy free chocolate tart that will satisfy all chocoholics.
(the thick part from the
smooth peanut butter
Melt the chocolate in the microwave or over a pan of simmering water.
Line with parchment paper a small (18cm diameter) round baking tin with a removable base.
Put into a food processor cocoa powder, dates and ground almonds; process until the mixture resembles sand.
Add the cashews and process briefly (or pulsate) – you want to have small pieces (1-2mm) not cashew
Transfer the mixture (it will be still loose) to the tin and press it with your hands to create a firm base and a 3-4 cm rind around it.
Put the tin to the fridge.
Process the dates with the coconut cream until you get a smooth mixture; add the peanut butter, vanilla extract and the melted and cooled down chocolate, mix to combine everything.
Spread the chocolate mixture on top of the base, sprinkle with the chopped
and chill in the fridge overnight.
*Make sure you use
chocolate if you want to serve the tart to vegans.