Double Chocolate Vegan Tart

Double Chocolate Vegan Tart

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes one 7" tart or four 4.25" mini tarts

gluten-free, vegan, nut-free

Ingredients

Crust
  • 9 Medjool dates, pitted
  • 1 cup shredded coconut
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • ⅓ cup pistachios
  • ⅓ cup cocoa powder
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tbsp warm water(optional)
Filling
  • 1½ cups raw cashews, soaked overnight or in hot water for one hour
  • ½ cup semisweet chocolate chips, melted
  • 2 tbsp cocoa powder
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  • ⅓ cup vegan yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tbsp warm water (optional)

Directions

  1. Preheat oven to 350°F.
  2. Make the crust. Using a food processor, process the dates until they form into a ball and set aside. Blend the remaining crust ingredients until they resemble a coarse meal, then add the dates back in and blend again until evenly combined. If the dough feels too tough, add 1 tbsp water while the motor is running.
  3. Pour the mixture out into a 7" tart pan or evenly between five 4.25" mini tart pans. Press it across the bottom and up the sides so it is an even layer. Put the pan(s) in the oven and bake for 10 minutes on the middle rack.
  4. Add all filling ingredients except the water to a blender and blend until creamy. Add the water if the filling is too thick.
  5. Pour the filling into the tart pan(s). Refrigerate for at least three hours. Add your favorite toppings (i.e. edible flowers, fresh fruit, shaved chocolate, etc.), and serve.

Recipe by Dana Plucinski; Photo by Dana Plucinski