Raw Vegan Chocolate Tart

This recipe is from OhSheGlows and it’s Delicious!

Crust Ingredients

  • 2 cups pecans
  • 1/4 cup cocoa powder
  • 2 T light tasting oil
  • 1/4 cup maple syrup (I used agave)
  • 1/2 tsp kosher salt
Chocolate Filling Ingredients
  • 2 cups avocado flesh (about 3) pitted, scooped and slightly mashed
  • 1/3 cup almond milk (I used vanilla almond milk)
  • 2/3 cup pure maple syrup (I used about 1/2 cup agave)
  • 1 T almond butter
  • 1 T arrowroot powder (I used cornstarch)
  • 1/4 tsp kosher salt (I upped it to 1/2 t because I love the salty sweet combo)
  • 1 tsp vanilla extract
  • 1 cup + 2 T chocolate chips, melted
  • 1/4 cup cocoa powder
  • Oil a 7-10 inch springform pan and line the bottom with parchment paper (make it the perfect size by tracing the bottom of the pan onto the parchment)***Also, I used a disposable 8 x 8 square disposable pan and it was find-I just cut out squares instead of slices)
  • In a food processor, pulse pecans until crumbly-not necessarily flour but you don’t want it too chunky) then add the rest of the crust ingredients and process until combined.  Push this mixture into the bottom of your springform pan with wetted hands or the back of a measuring cup.  Place in the freezer while you make the filling.
  • Put all the mousse ingredients except for the chocolate chips in the food process and process until it’s smooth.  Melt the chocolate chips either with a double boiler or in the microwave on 50% power in 30 second increments, stirring in between).  Now add the chocolate chips and process again.
  • Pour filling over the crust and smooth out…place in the freezer until firm!
  • I like to have it right from the freezer but the recipe says to let it sit out 5-10 minutes before serving.

One thought on “Raw Vegan Chocolate Tart

  1. Pingback: Turkey Day Fun | designingmyroadtoroam

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