NO BAKE CHOCOLATE TART – VEGAN, GLUTEN FREE, PALEO

This No Bake Chocolate Tart is a perfect treat to end off Mother’s Day brunch. Both the crust and filling are made with  Green & Black’s Organic Dark Chocolate, who are generously sponsoring this post to bring you a recipe that’s just as sweet as mom.

Growing up my family rarely went out to eat and Mother’s Day was no different. Instead, we had a tradition of preparing an elaborate brunch table at home.

My sisters and I made sure to get up before our mom. We set the table, brewed coffee (although not yet being coffee drinkers, neither of us knew the right ratio), and arranged our little gifts from handmade cards to flowers around our mom’s regular seat.

The food varied from year to year and with our growing cooking abilities. Most of the time it was a regular German breakfast spread with hearty bread and rolls, cold cuts, cheese, homemade jam, some sliced vegetables and fruit, and probably some boiled eggs.

I don’t recall many special Mother’s Day brunch food items that we made. Our goal was mainly for everyone to enjoy a family morning together and not to let mom work too much.

Although, I remember one year when we made strawberry milkshakes that were not much else but vanilla ice cream and strawberries blended together. It didn’t quite turn out as I expected but mom loved it. Even to this day she makes a similar treat, though usually for dessert, not breakfast.

Ingredients

• For the chocolate crust:
• 1/2 cup pitted Medjool dates about 8
• 1 cup almonds
• 1 ounce Green & Black’s 70% dark chocolate melted
• 1 tablespoon coconut oil melted
• pinch of salt
• For the filling:
• 1 cup coconut cream
• 3.5 ounces (1 bar) Green & Black’s 70% dark chocolate
• 1/4 cup coconut oil
• 1/2 cup pitted Medjool dates about 8
• 1 teaspoon vanilla extract
• Toppings:
• fresh berries
• whipped coconut cream

Instructions

1. If the dates aren’t super soft already, soak them in warm water for 10 minutes.
2. Pulse the (soaked) dates and almonds in a food processor until quite fine. Add melted chocolate, coconut oil and salt, then continue processing until incorporated. Press the crust mixture firmly into a 9-inch round tart pan (with removable bottom) and chill until set.
3. In the meantime, clean your food processor. Heat coconut cream, chocolate and coconut oil until melted. Add these to the food processor together with the dates and vanilla extract. Process until everything is combined and completely smooth.
4. Fill the chocolate tart filling into hardened crust. Chill the tart until set (about 2 hours).
5. Before serving, top the no-bake chocolate tart with whipped coconut cream and/or fresh fruit. Store refrigerated until ready to serve.

Recipe Notes
Nutrition values exclude topping

thanks done share recipes to : https://leelalicious.com/no-bake-chocolate-tart-vegan-gluten-free-paleo/

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