Vegan Chocolate Tart with Kumquat Jam
Ingredients
- 40g cashews
- 100g oats
- 80g almonds
- 40g almond butter
- 160g soft dates
- 20g cacao powder
- 10g cacao nibs
- 5g vanilla extract
- 20g melted cacao butter
- big pinch of salt
- chocolate cream:
- 100g cashews (soaked)
- 20g kumquats
- 50g orange juice
- 60g coconut nectar
- 15g coconut oil
- 50g melted cacao butter
- 15g cacao powder
- kumquat jam:
- 100g kumquats
- 40g coconut nectar
- 1 tsp psyllium powder
Preparation
In a food processor combine all dry crust ingredients first
Add the rest of ingredients and process until sticky mixture forms
Line the bottom of the loose bottom tart tin with a cling film or baking paper and press the mixture firmly in the bottom and sides of the tin
Set in the freezer while you are making the next layer
For a chocolate layer, in a high speed blender, blend cashews, kumquats, orange juice and coconut nectar until completely smooth
Before adding kumquats wash them in a hot water and cut in halves to remove the seeds
Don't peel them - the skin is the best part of the fruit)
Add cacao butter, coconut oil and cacao powder and blend for another 30 seconds
Pour the mixture on the crust and set in the freezer for about 1 hour or until chocolate layer is hard enough to spread the jam on it
Start preparing the jam when chocolate layer is set
Blend kumkquats with coconut nectar first, then add psyllium and blend again
Spread the jam on the top using small offset spatula
Leave the cake to fully set in a fridge of freezer
I use nutri bullet because my smoothie blender is too big to blend smaller amounts
If you have only big blender you may need to make bigger amount of the jam
You can use leftovers for a toast or porridge
It's tangy so it tastes the best combine with something creamy and sweet
