Raw Chocolate Tart with Christmas Crumb
I teamed up with Harris Farm to bring to you a delicious veggie filled, vegan Christmas lunch spread. As much as I love (too much) crackling and seafood at Christmas, I love these veggie filled recipes to keep the balance and to be sure I don’t fill up before we serve my Great Aunty Dot’s Christmas pudding. Next up in the vegan Christmas lunch recipe haul, we have a raw chocolate tart with Christmas crumb.
To me this dessert is everything I want. Simple to make, rich in chocolatey goodness and full of flavour. You won’t need a lot to be absolutely satisfied which is a nice change for a dessert. The Christmas crumb is the tart shell. It’s made of Christmas’y dried fruits, mixed spice and cinnamon. If you want to you can add some brandy. I think it’d be better mixed into the shell than into the coconutty filling. Once you’ve patted that out into your tart case, whizz up the remaining ingredients in a blender and you’re done. This tart will need around 2-3 hours to set in the fridge/freezer on an even surface and as it’s raw, it’s best served from the fridge. You can also freeze this one too. Chop up into slices and throw in your freezer for sweet treat emergencies or morning tea time.
- 1/2 cup 55g dried dates
- 2 cups warm water
- 3/4 cup 124g almonds
- 1/2 cup 45g coconut flakes
- 1/4 cup 67g dried apricots
- 1/4 cup 33g raisins
- 3 tablespoon 60g coconut oil
- 2 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1 tablespoon water from soaking your dates
- Pinch of salt
- Optional: ⅛ cup rum or brandy
- 1 cup cashew
- 1 tin coco cream
- 3/4 cup 99g cocoa / cacao powder
- 3/4 cup 140g dried dates
- Pinch of salt
- 1 tsp vanilla extract
- Line a 24cm tart tin with baking paper, or grease really well.
- For the base – Place dates in a bowl of warm water to cover and leave for 10 minutes to soak and soften.
- Place almonds and coconut flakes into a food processor and blitz until broken up into small chunks.
- Scoop out soaked dates – keep the soaking water – and add to food processor with remaining ingredients. Process to a crumbly mixture.
- At this point, add your rum and brandy to make the recipe a little boozy, if you wish. Process until combined.
- Test the mixture – squeeze mixture in your hand into a sausage shape. Release your grip, the mixture should hold together. If it’s crumbly and falling apart, add 1 tbsp of the date soaking water at a time until mixture holds together.
- Spoon base mixture into tart tin and use wet hands to spread mixture evenly over the bottom tin. Gently push the mixture up the sides of the tin and use the back of a wet tablespoon to create a side.
- Place tart base into the freezer for 15 minutes while you make your filling.
- For the chocolate filling – In a blender, combine filling ingredients. Blend on high until smooth. Taste test, this is a rich recipe and works well with some fresh fruit to add some sweet and balance the rich. If you want to add some more sweetness you can in the form of some extra dates, maple syrup or similar.
- Store in fridge until you’re ready to eat.