Easy Raw Vegan Sugar-Crusted Chocolate Tart
Ingredients
Tart
- 8 large medjool dates, pits removed
- 1/2 cup raw coconut crystal sugar
- 1.5 tbsp raw pecan/cashew butter (raw almond butter may be substituted)
- 1/4 tsp cinnamon
- 1 tbsp raw cacao powder
- 1/2 cup raw cacao nibs
Crust mixture
- 1 tbsp coconut crystal sugar
- 1/8 tsp cinnamon
Preparation
If the medjool dates are really hard, soak them in a cup of water for 30min to an hour to soften them for blending. Just make sure you pour off the water and pat them dry on a paper towel before using them, otherwise your tart might be too runny.
Blend tart ingredients in a food processor fitted with an
S
" blade until a thick, sticky mixture results. It should be dry enough so that you can roll a spoonful of it into a ball with your hands.
In a heart-shaped tart pan with removable bottom, sprinkle your sugar crust mixture at the bottom, then press in the tart ingredients. Chill in your freezer for about 20-30 minutes or until firm. Pop out the tart and enjoy!
