Vegan Chocolate and Fig No-Bake Tart
Ingredients
Crust
- 1 1/2 cups oats
- 3/4 cup hazelnuts
- 2 tbsp cocoa powder
- 12 pitted dates
- 2 tbsp hazelnut butter
- 1 tbsp coconut oil, melted
- 1 tbsp coconut blossom syrup
- 1 tsp vanilla bean paste
- 1/4 tsp Himalayan salt
Filling
- 1 can full-fat coconut cream (chilled in the fridge overnight, solid part scooped out)
- 100g dark chocolate, chopped
- 2 tbsp coconut oil
- 1 tbsp coconut blossom syrup
- 1 tsp vanilla bean paste
- Pinch fleur de sel
Preparation
Crust
Place oats, hazelnuts, cocoa powder, pitted dates, hazelnut butter, melted coconut oil, coconut blossom syrup, vanilla bean paste, and Himalayan salt in a food processor.
Blend until the mixture forms a sticky dough.
Filling
Heat coconut cream, coconut oil, and chopped dark chocolate on low heat until melted.
Add coconut blossom syrup, vanilla bean paste, and a pinch of fleur de sel.
Pour the mixture onto the tart base.
Assembly and Chilling
Press the crust dough into a tart tin, and refrigerate it to set while making the filling.
Pour the prepared filling onto the tart base.
Place the tart in the fridge to set for at least 4 hours.
