Vegan Dark Chocolate Coconut Tart
You'd never guess that this dessert is dairy free, gluten free, vegan, raw, paleo and sugar-free.
Ingredients
For the crust
- 1 cup dates pitted
- 1/3 cup toasted hazelnuts
- 1/3 cup raw almonds
- 1/3 cup roasted cocoa nibs
- 1/3 cup unsweetened, finely shredded coconut
- 2 tbsp coconut oil melted
- 1/2 tsp sea salt
- 1/4 tsp vanilla extract
- 1-2 tbsp water if needed
For the filling
- 1 cup cassava syrup
- 1/2 cup dark cocoa powder such as Hersey's Special Dark Cocoa
- 2 tbsp virgin coconut oil melted
- 2 tsp flaky sea salt
- 2 tsp vanilla extract
- 2 medium ripe avocados
For garnish
- 1/2 cup pomegranate seeds
- 1/3 cup unsweetened, flaked coconut
Instructions
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To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
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Combine, dates and next 7 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
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To prepare the filling, combine syrup and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with pomegranate seeds and coconut.
