Vegan Chocolate and Coffee Tart

Vegan Chocolate and Coffee Tart

Vegan Chocolate and Coffee Tart
Ingredients

Base

  • 200g sugar-free cookies
  • ½ cup coconut oil, melted

Filling

  • 1 tbs instant coffee
  • 1 cup almond meal
  • ½ cup sunflower seeds
  • ¼ cup raw cacao powder
  • 2 tbs Raw Earth
  • ½ cup coconut cream, chilled (the solid cream not the liquid)
  • 1 tsp vanilla extract
  • cacao nibs, for sprinkling

Method

  1. Place the cookies in a food processor and process until they resemble coarse breadcrumbs. Add the coconut oil and pulse until it comes together. Press into a greased and lined loose-bottomed tart tin 20cm. Place in the freezer.
  2. Wash and dry the processor bowl. Combine the filling ingredients, except the cacao nibs, processing until smooth and no lumps remain.
  3. Spread over the base. Bang firmly on the bench top to remove air-bubbles. Sprinkle with a generous amount of cacao nibs. Freeze for 1 hour, or until set. The filing should be a firm mousse-like texture. Alternatively leave in the freezer overnight and stand on the bench at room temperature for 20 minutes before serving.

Serves 8   –   Prep: 15 Minutes   –   Cook: 1 hour

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