Vegan Dark Chocolate Coconut Tart Recipe

Vegan Dark Chocolate Coconut Tart Recipe

Ingredients :
FOR THE CRUST1 cup dates, pitted 
1/3 cup toasted hazelnuts 
1/3 cup raw almonds 
1/3 cup roasted cocoa nibs 
1/3 cup unsweetened, finely shredded coconut 
2 tablespoons coconut oil, melted 
1/2 teaspoon sea salt 
1/4 teaspoon vanilla extract 
1-2 tablespoons water (if needed)
1 cup cassava syrup 
1/2 cup dark cocoa powder (such as Hershey’s Special Dark Cocoa) 
2 tablespoons virgin coconut oil, melted 
2 teaspoons flaky sea salt 
2 teaspoons vanilla extract 
2 medium, ripe avocados
1/2 cup pomegranate seeds 
1/3 cup unsweetened, flaked coconut

How To Make Vegan Dark Chocolate Coconut Tart :
Step 1
To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.

Step 2
Combine, dates and next 7 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.

Step 3
To prepare the filling, combine syrup and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with pomegranate seeds and coconut.

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