Double Chocolate Tart
Ingredients
- for the crust:
- 40 g fine oat flakes
- 35 g raw walnuts
- 30 g dessicated coconut
- 75 g dates
- 1+1/2 tbsp cold coconut oil
- 1 tsp vanilla extract
- a pinch of salt
- for the white layer:
- the seeds from a vanilla bean
- 100 g vegan white chocolate
- 1/4 tsp agar agar
- for the dark layer:
- 100 g semi sweet chocolate
- 1/4 tsp agar agar
- a dash of cinnamon
Preparation
Place all ingredients in a food processor and pulse a few times, then blend on medium speed until the ingredients combine
Transfer everything into a 20 cm removable bottom tart tin, press it to the egdes and bottom of the tin and place it in the fridge to cool
Place coconut milk, agar agar and lemon zest in a small pot over medium heat
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 chocolate (chopped) 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
Lace coconut milk, agar agar, cinnamon and orange zest in a small pot over medium heat
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 chocolate (chopped) 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 (I let mine overnight)
Decorate with fresh berries and enjoy