![]() ![]() Turn off the heat, and add the cup of chocolate chips. Heat the coconut milk or cream in a saucepan just until it begins to boil. Press down very firmly, working from the center out, to evenly distribute the dough. Transfer the mixture to a 9-inch tart pan or a parchment-lined pie pan. ![]() I did try the recipe in a blender but found it to yield an overly sticky dough that was difficult (albeit not impossible) to work with, so I highly recommend using a food processor if you have one. Dates should be soft, but if they are stale (rock hard), just rehydrate them by microwaving for a few seconds or pouring boiling water over top and letting them soak until soft.Ĭombine all of the crust ingredients in a food processor until evenly blended and crumbly. If using the date based crust, buy pitted dates or remove the pits. To give the filling adequate time to firm up, I like to make it the day or night before. If you prefer, feel free to use any chocolate or non chocolate vegan tart crust that will fit in a 9-inch removable bottom tart pan. I chose to make a raw tart crust with dates, cocoa powder, and nuts (try a mix including any of the following: pecans, walnuts, almonds, macadamia nuts, pumpkin seeds, peanuts, or cashews). If using unsweetened chocolate chips, add your favorite sweetener to taste in the filling.Ĭrust – You have multiple options for the base. Most grocery stores should carry at least one plant based option. To make a tart that’s entirely vegan, be sure to look on the label and buy dairy free chocolate chips. There’s also a coconut-free version linked in the recipe below that uses tofu to achieve a similar texture.Ĭhocolate Chips – I used semi sweet chocolate chips. Coconut Milk – This should be canned full fat coconut milk or coconut cream, not the kind that comes in a carton in the refrigerated section, and not lite or low fat. ![]()
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