Vegan Chocolate Tart

Image: Canva

Ingredients | For The Base

• 1 cup macadamias or cashews
• 1 cup soaked dates
• 1/3 cup Loving Earth Buckinis
• 1 tsp cacao powder
• 1/4 cup cacao nibs
• 1 tsp Maca Powder
• Optional: 1/4 cup coconut chips

Image: Instagram / @brookejosland

Ingredients | For The Filling

• 1 can coconut milk
• 2 heaped tsp Orchard St Radiance Powder
• 1 heaped tsp cacao powder
• 2 heaped tsp coconut sugar

Image: Instagram / @brookejosland

Ingredients | For The Topping

• 2 heaped tsp coconut oil
• 1 heaped tsp cacao powder
• 2 tsp maple syrup
• Optional: calendula or rose petals for decoration 

Image: Instagram / @brookejosland

Method

1. Place all the base ingredients in a food processor and blitz until the mixture is combined and able to stick together when pressed.
2. Press the mixture into a lined pie dish/tray, spreading evenly to create a firm base, then place in the freezer to chill whilst the filling is prepared.
3. Place all the filling ingredients in a food processor and blitz until the mixture is combined. If you are using only the cream of the coconut milk, use two cans.
4. Once blended, pour over the chilled base and place it back in the freezer to set.
5. To make the topping slowly melt the coconut oil in a bowl over a pot of simmering water and mix in the cacao powder and maple syrup.
6. Stir until the mixture is combined then let it cool slightly.
7. Once cooled off, pour the mixture over the top of the chilled filling and spread it evenly to create a smooth top layer. ​
8. Sprinkle with calendula or rose petals for decoration if desired. ​
9. Place back into the freezer to continue setting.
10. Let the raw cake freeze for several hours, or ideally overnight before serving.
11. Prior to serving, remove it from the freezer to defrost slightly.