Dairy-free chocolate tart
A great dessert to impress your guests or enjoy with the family alone, this decadent dessert is perfect for sufferers of food allergies and sensitivities.
Image and recipe source: Allergyplate.com
- 14 medjool dates, pitted and halved
- 2 cups of water
- ½ cup coconut oil
- 3 cups shredded coconut
- 250ml coconut cream
- ¼ cup cocoa
- 1 teaspoon vanilla extract or vanilla powder
- ¼ teaspoon coarse sea salt
- 2 tablespoons gelatin (grass fed is ideal)
Preheat oven to 160ºC.
Place dates in a small bowl and cover with 1 cup of boiling water. Cover bowl with foil and set aside for 30 minutes.
Grease a 24cm flan tin with removable base and place on a dinner plate (dinner plate helps with moving to refrigerator).
Meanwhile, spread shredded coconut onto a lined baking tray and brown in the oven (stirring every 5 minutes until golden). Set aside.
Heat coconut oil in small saucepan over low heat until just melted.
Combine coconut oil and shredded coconut in a medium sized bowl. When the shredded coconut is fully coated with oil, line the base and sides of flan tin with the coconut mixture. Place the coconut base in the refrigerator for 30 minutes.
When dates are ready, add to food processor with the water from the bowl and chop on high speed until a smooth thick liquid is formed. Add coconut cream, 1 cup of water, cocoa, vanilla and salt to the food processor and mix until well combined.
Add the gelatin to the food processor and continue to mix for a further minute.
When coconut base has been in the refrigerator for 30 minutes, pour chocolate mixture into base. Return to refrigerator and leave overnight to set.
When ready to serve, remove from refrigerator and leave on counter top for 15 minutes before serving. Remove sides of tin and decorate with fruit of your choice.