Vegan Spiced Chocolate Tart
Ingredients
- Base
- 50g pecans
- 20g pumpkin seeds
- 1 tbsp cacao powder
- 1 tbsp coconut sugar
- Pinch pink salt
- 50g oat flour, GF
- 1 tbsp coconut oil, melted
- Filling
- 120g dairy free dark chocolate, chopped
- 170g coconut cream from a can
- 1/2 tsp pink salt
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp instant coffee (optional)
- 1/2 tsp vanilla bean paste
Preparation
Base
Place all the ingredients except coconut oil in a food processor and blend until finely ground
Add the coconut oil and blend until sticky
Press the mixture into a 18x10x3 cm tart tin with removable bottom
Bake for 12 min
Filling
Place all the ingredients in a small saucepan and cook on medium heat until the mixture is completely melted and smooth
Pour the filling over the base
Place in the refrigerator to set for a couple of hours
Enjoy
