Vegan Chocolate Tart

Yields1 Serving
For Base
 ½ cup dates, pitted
 2 tsp Almond Butter
 ½ cup Kölln Oats Pillows
For cream
 1 cup Raw cashew
 ¼ cup Maple Syrup
  cup Lemon Juice
 ½ tsp Salt
 2 tsp Almond Butter
 2 cups Coconut Milk
For Topping
 Melted dark chocolate
 Almonds, to decorate
1

Using your hands, in a large bowl, mix together the dates, almond butter, and Oat Pillows until consistent and firm.

2

Press the oat mixture into the bottom of a spring-form pan and spread evenly.

3

To make the cream, in the food processor, place the cashew, maple syrup, lemon juice, salt, almond butter, and coconut milk and process until homogeneous and creamy.

4

Spread the cream evenly on the oat base.

5

Refrigerate for 5 7 hours.

6

Liftoff the pan ring carefully.

7

Pour the melted dark chocolate over the top and spread evenly with a metal spatula.

8

Serve your tart decorated with crushed almonds.

Ingredients

For Base
 ½ cup dates, pitted
 2 tsp Almond Butter
 ½ cup Kölln Oats Pillows
For cream
 1 cup Raw cashew
 ¼ cup Maple Syrup
  cup Lemon Juice
 ½ tsp Salt
 2 tsp Almond Butter
 2 cups Coconut Milk
For Topping
 Melted dark chocolate
 Almonds, to decorate

Directions

1

Using your hands, in a large bowl, mix together the dates, almond butter, and Oat Pillows until consistent and firm.

2

Press the oat mixture into the bottom of a spring-form pan and spread evenly.

3

To make the cream, in the food processor, place the cashew, maple syrup, lemon juice, salt, almond butter, and coconut milk and process until homogeneous and creamy.

4

Spread the cream evenly on the oat base.

5

Refrigerate for 5 7 hours.

6

Liftoff the pan ring carefully.

7

Pour the melted dark chocolate over the top and spread evenly with a metal spatula.

8

Serve your tart decorated with crushed almonds.

Vegan Chocolate Tart

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