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.

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. .......................................

for full recipes please see : leelalicious.com

Share this post