Vegan Chocolate Tart
HIGH PROTEIN BASE
150g brazil nuts, raw
150g pitted dates
2 scoops Boomers Brown Rice Protein
⅔ cup lupin flakes
1 tsp baking powder
½ tsp salt
½ stp vanilla powder
¼ cup raw cacao
½ a cup of rice malt syrup (or can use maple syrup)
½ cup almond butter (or other nut butter)
1 tbsp coconut oil
Blitz up the brazil nuts and dates in a food processor. Form a powder but not a dough.
Add in the dry ingredients and pulse to combine.
Add the wet ingredients and pulse until a dough forms.
Lightly grease your tins with coconut oil.
Press the dough down into your tins, keeping the shell around 5mm thick.
Bake for approx 20 minutes at 170C (no fan). Check after ten minutes and then after 15. The base should be lightly brown, aromatic and firm.
Allow to cool completely before removing shells from the tins and filling with ganache.
CHOCOLATE GANACHE FILLING
160g dark chocolate, vegan
120ml coconut milk full fat
freeze dried strawberries, crushed
frozen raspberries, roughly chopped
pink salt flakes
baby mint leaves
a sprinkle of the raw base mix
Chop up the dark chocolate into small chunks and place in a heatproof bowl.
Heat the coconut milk in a small saucepan until just boiling, then add it to the chocolate and allow to sit for 1 minute.
After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.
Divide evenly between the tart bases and smooth using the back of a spoon.
Allow to set in the fridge until firm. (2-4 hours)
Before serving, sprinkle your tarts with garnish of choice. I have listed what I used above but you could also use…
- crushed pistachio
- dried rose petals
- fresh fruits
- nut butters