Vegan Double Chocolate Tart
Ingredients
Crust
- 50 g almond flour
- 75 g pitted dates
- 40 g dessicated coconut
- 35 g raw walnuts
- 1 tbsp vegan nutella
- 1-2 tbsp cold water (optional)
- 1 tsp vanilla extract
- a pinch of salt
White layer
- 100 g full fat coconut milk (from a can)*
- 80 g vegan white chocolate
- 1/8 tsp agar agar
- 1 tsp vanilla extract
Dark layer
- 100 g full fat coconut milk, from a can*
- 80 g semi sweet chocolate
- 1/8 tsp agar agar
Preparation
Crust
Add all ingredients into a food processor and blend on medium speed until the ingredients combine and resemble a wet coarse sand.
Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and wall of the tin.
Place the crust in the fridge to cool.
White layer
Place coconut milk and agar agar in a small pot over medium heat and bring it to a boil, then turn the heat on low and let it simmer for 5 minutes.
Turn off the heat, add in the chopped chocolate and vanilla extract and whisk until smooth.
Let the mixture cool for a few minutes, then pour it over the crust, place it back in the fridge and let it cool for 30 minutes.
Dark layer
Place coconut milk and agar agar in a small pot over medium heat and bring it to a boil, then turn the heat on low and let it simmer for 5 minutes.
Turn off the heat, add in the chopped chocolate and whisk until smooth.
Pour it over the white chocolate layer and place the tart back in the fridge to cool for a few hours or overnight.
Decorate with fresh blueberries and enjoy.
