Decadent, healthy and super easy!
- 3/4 cup whole almonds
- 3/4 cup raw buckwheat
- 3 tbsp cacao powder or cocoa powder
- 1/4 tsp fine sea salt
- 1 cup pitted dates
- 1 cup roasted almond butter *see note
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 3/4 cup coconut cream
- 1/4 cup coconut oil melted
- 100 grams vegan dark chocolate
- 1/3 cup coconut cream
- 1 tbsp macadamia oil
- 1 tbsp date syrup (optional) **see note
- 1-2 tbsp slivered almonds to garnish
-
Add all the base ingredients to a food processor and process until you get a fine crumb.
-
Press the base evenly into a 23cm (9 inch) tart pan, about 3cm up the sides, then place in the fridge while you prepare the filling.
-
Ensure all the filling ingredients are at room temperature and add them to blender and blend to a smooth consistency. You can also use a stand mixer or hand held mixers to combine the filling ingredients.
-
Pour the filling on top of the prepared base and gently shake the pan to spread it evenly. Return to the fridge while you prepare the ganache.
-
Roughly chop the chocolate and place it in a small bowl.
-
Bring the coconut cream to a boil in a small saucepan, then pour it on top of the chocolate and stir until the chocolate is melted. Stir in the macadamia oil and date syrup (if using).
-
Pour the warm ganache over your slightly chilled tart and quickly spread with the back of a spoon. Sprinkle with the slivered almonds and return to the fridge to set for 30 minutes before enjoying!
*You can use raw almond butter but the resulting tart won't be as rich.
**Whether you use the date syrup depends on the bitterness of the dark chocolate you use - if your chocolate has a high cocoa content, the addition of the syrup will balance out the bitterness.