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Chocolate and Coconut Tart

Barocco Choco

Vegan dessert

So deliciously indulgent, you wouldn’t know it’s full of good-for-you ingredients.

For the pastry:
12 Medjool dates
60g desiccated coconut
30g almonds
30g cashews
45g cocoa nibs
For the filling:
125g cashews
75g coconut oil
8 Medjool dates
1 bar of Barocco Choco Dark Chocolate
1 Tin of coconut milk
2 tbsp raw cocao powder (or normal cocoa powder)
2 tbsp vanilla extract
Pinch of salt
Topping (optional):
Mixed berries
Crumbled pistachios

Serves 10.

Grease a 7 inch loose-bottomed tart tin with some coconut oil. Cut two 9 inch strips of greaseproof paper and line the tin, one strip over the other. This will make it easier to lift the tart out later.

Make the pastry – Roast the nuts in the oven for 2 -3 minutes until very slightly browned. Add all the pastry ingredients into a food processor and process until it starts to come together. Mold the raw pastry into the tart tin, building up a rim slightly above the tin. Place in the freezer for 5 – 10 minutes to set.

Make the filling – Roast the cashews in the oven for 2 – 3 minutes until very slightly browned. Melt the Barocco Choco dark chocolate over a bain marie and set aside to cool slightly. Add the rest of the filling ingredients into a food processor and process until thick and creamy. Add the cooled, but melted chocolate into the mixture and process again until combined.

Pour the chocolate cream into the pastry case that you prepared earlier and then put the whole tart back into the freezer for 5 – 10 minutes to set. Gently lift out the tart (you may need to loosen the pastry with a knife) and top with berries and a sprinkling of crumbled pistachios.

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