Vegan Chocolate Tart with Kumquat Jam
Ingredients
Crust
- 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 the ingredients and process until a sticky mixture forms.
Line the bottom of a loose-bottom tart tin with cling film or baking paper, then press the mixture firmly into the bottom and sides of the tin. Set in the freezer while preparing the next layer.
For the chocolate layer, in a high-speed blender, blend cashews, kumquats, orange juice, and coconut nectar until completely smooth.
Wash and halve the kumquats to remove the seeds. Do not peel them, as the skin is the best part of the fruit.
Add cacao butter, coconut oil, and cacao powder to the blender and blend for another 30 seconds.
Pour the chocolate mixture onto the crust and set in the freezer for about 1 hour or until the chocolate layer becomes firm enough.
Once the chocolate layer is set, prepare the kumquat jam. Blend kumquats with coconut nectar first, then add psyllium powder and blend again.
Spread the kumquat jam on top of the chocolate layer using a small offset spatula.
Allow the tart to fully set in the fridge or freezer.
Serve and enjoy!