Vegan chocolate tart made using no milk, eggs, butter, soya or grains. I have made this recipe using several different types of nuts and also other kinds of dried fruit but I like this combination best.
- 300g Mixed nuts, (or nuts of your choice)
- 200g Medjool dates
- 50g Icing sugar, (Optional)
- 4 medium Avocados
- 200g Cocoa, (Use cocoa rather than drinking or hot chocolate mixes as these often contain milk or milk products)
- 300g Agave nectar, (Golden syrup is a good substitute)
- Blend the nuts in a food processor until they are ground. Alternatively or if you don’t have a food processor some types of nut can be bought already ground.
- Cut the dates in half and add to the nuts and pulse until they are chopped and the mixture sticks together. Sugar can be added to taste if required. Icing sugar works best I have found.
- Press the nut and date mixture into a cake tin, silicone mould or similar. Cover this with a lid if available or clingfilm and place in the fridge while you prepare the filling.
- Clean off any stray base mixture from the food processor bowl. Otherwise you will end up with crunchy bits in your filling.
- To make the filling, half the avocados and remove the stones. Scoop the avocado from the skins into the food processor. Add the cocoa and agave nectar. Process until smooth and uniform in colour. Check for taste and add more agave or cocoa if required.
- Spoon the filling on top of the base and freeze for around 1 hour or until quite firm.
I have made this tart several times and have used just one type of nuts such as almonds for the base and also different dried fruits such as raisins or mixed berries. Each is nice but slightly different in it’s own way.
Golden syrup can be used instead of agave and honey could be used but if you are making this for vegans check with them first as many do not eat honey.
Tart could also be decorated with berries or other fruits. Or you could use edible flowers or shop bought cake decorations.
Time has been flying! can’t believe it has been weeks since I posted. Everything is ok but busy here. The ducklings are really big now and nearly as tall as their brooder. I am hopefully going to start on their outside pen this week if the weather stays ok. trying to decided where in the garden to have them as although the garden is big it’s on three levels and there is quite a bit of other stuff out there like swings, trampoline, shed…
I have five tiny quail chicks that just hatched yesterday. They are very cute and funny and unlike the ducklings, actually like me. They always run away 😦
I have been working on a few new projects for the site including splitting my pride designs from the rest and having a separate website for those. Which is all now stocked and up and running and can be visited at http://www.rainbipride.co.uk It’s something I’ve been considering for a while and I think it will make promoting the sites and marketing a lot easier. I am going to be adding some new lines to Elderberry Arts in the next months as well as jewellery too.
My oldest son was 15 yesterday (where do all the years go!?) and I made a dairy and wheat free cheesecake using tofu and avocado to create the ‘cheese’ topping. I really wasn’t sure about the tofu but it worked really well. It had a printed rice paper topper but it that soaked up some of the moisture from the cake and got a bit soggy.