NO BAKE CHOCOLATE TART – sugar-free, gluten-free, vegan

Cravings for chocolate don’t subside with me. They are always there. Is it psychological, or a nutrient-need? Probably both. But while the craving grips me and awesome local brands are keeping raw cacao on the shelves, I will keep making chocolate everything. This time I made a no-bake chocolate tart and blamed Mother’s Day, but actually it was just for yum. Nutrient-rich, guilt-free, yum.

And, I’ve said it before… chocolate is blimming marvellous at completely hiding the taste of chlorella (and spirulina). Finding food to hide green powders in is a constant game in my kitchen. Chlorella is detoxifying, anti-inflammatory, energising, immune boosting, and it is a complete protein with all 9 essential amino acids. All that in the tiny green specks spilled on my kitchen counter? Go figure.

Here’s to more chocolate with invisible greens! Right?

Candice

NO BAKE CHOCOLATE TART

sugar-free | gluten-free | vegan

EQUIPMENT

  • greased 20-23cm tart dish or springform cake tin
  • food processor or blender
  • double boiler, or saucepan + glass dish
  • small saucepan or stove-top jug

INGREDIENTS

Crust:

  • 1 cup almonds or hazelnuts, or mixed nuts
  • ¾ cup dates, packed tightly
  • ¼ cup coconut oil, softened or gently melted
  • ¼ tsp salt

Filling:

  • 150g cacao paste, roughly chopped (¾ of a 200g pack Soaring Free Superfoods Cacao Paste, or about ¾ cup)*
  • ¼ cup coconut oil
  • 2 cans coconut cream (keep 2 Tbsp aside)
  • ⅓ cup arrowroot powder
  • ½ cup Drasanvi birch sugar (+ an extra tsp for the glaze), ground fine in coffee grinder or blender
  • ¼ tsp salt

Glaze:

*make sure you have at least about ¼ of the pack of raw cacao left for your glaze.
**Add ¼ tsp chorella to the glaze at a time, and taste before you add more. The goal: major health benefits without the ‘green’ flavour. (Chocolate does an excellent job of hiding spirulina and chlorella from the taste buds.)

DIRECTIONS

Crust:

  1. In a food processor or blender, blend all the crust ingredients until it resembles biscuit crumbs.
  2. Pour into tart dish and press down tightly.
  3. Refrigerate while you make the filling.

Filling:

  1. Suspend a glass dish over freshly boiled but not boiling water, without the bowl touching the water.
  2. In the glass bowl, gently melt the cacao paste and coconut oil until liquid. Remove from heat.
  3. Open one can of coconut cream and set aside 2 Tbsp for the glaze.
  4. Then pour half of the contents of that opened can into the cacao mixture. Stir the arrowroot powder into what’s left behind in the can. Add that and the contents of the second can of coconut cream to the cacao mixture and stir well until you have what looks like a big bowl of hot chocolate.
  5. Pour over chilled crust and refrigerate.

Glaze:

  1. In a small saucepan or stove-top jug, bring the coconut cream to the boil and remove from heat.
  2. Stir the cacao paste and birch sugar in until the cacao is completely melted.
  3. Add the water and the chlorella powder and stir well.
  4. Pour over the top of the chilled tart and return to refrigerator. Give it 2 hours before digging in!

Serve it as is with lashings of love, or top with shavings of dark chocolate and a dollop of sugar-free raspberry & fig jam. (Find the easy recipe on our social media pages!)

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