My decadent raw, vegan, gluten-free, chocolate tart is a wonderfully easy and delicious alternative to the traditional Christmas pudding.
Wait a minute, how did it get to be Christmas already? No, really… I can’t believe that Christmas is only a few weeks away.
How did that happen? Where did my year go?
One of the things about living in rural Slovenia at this time of year is that there’s no Christmas hype to get caught up in. We don’t watch TV*, we don’t go out much unless it’s to the market, for walks in the hills, or for a drive up into the mountains, so there’s not really been much to indicate that the festive season is upon us.
(*As in we do watch TV programmes – thank you, Netflix and BBC iPlayer – but not actual TV channels. We have something like 180 channels on our TV here, from half a dozen countries, most of which are only mildly comprehensible to me.)
In Ljubljana, though, it’s all very festive and magical, and mulled wine, roast chestnuts, and Lect (decorated honey bread) abound!
I don’t doubt that during the coming days, we’ll see people out and about, gathering greenery and twigs for their homes. I really do love the sense of tradition over commercialism that we have here.
While in Britain it may be traditional to have Christmas pudding, amato mio doesn’t like it (because he’s seriously misguided), so there’s little point in making it just for me. Instead, I make something we could both enjoy – something equally as rich and decadent.
As an added bonus, this is raw chocolate tart is deceptively simple to make, and requires no cooking. In fact, the hardest part is waiting for it to freeze.
(It will keep for several weeks in the freezer too… assuming it’s around that long.)
Raw vegan chocolate tart
- refined sugar-free
- easy to make
- healthy (yes, really!)
So what are you waiting for? Enjoy!
- 215g (7.5 oz) whole cashews, soaked overnight
- 100g (3.5 oz) pitted dates
- 6 tbsp chocolate PB2
- 3 tbsp unrefined coconut oil
- ¼ tsp sea salt
- 300g (10.5 oz) 70% dark chocolate
- 1 x 400ml (1.7 cups / 13.5 fl oz) tin full-fat coconut milk (room temperature)
- 4 tbsp dark agave nectar
- ¼ tsp sea salt
- Begin by lining a pie dish with a couple of layers of cling film.
- Whizz the cashews and dates in a food processor, until they are finely chopped.
- Add the other crust ingredients, and continue to process until the mixture comes together to form a ball of dough.
- Place the dough in the centre of the pie dish, and begin to work your way outward, flattening it to form an even crust along the bottom of the dish and up the sides. I find it’s easiest to do this with wet fingers; I’ve tried using a spoon but it has a tendency to stick to the dough, and lift chunks of it away.
- Place in the ‘fridge to rest while you prepare the filling.
- Break the chocolate into pieces, and melt in a large bowl set over a pan of simmering water.
- Once the chocolate has melted, whisk in the rest of the filling ingredients until everything is incorporated. You should have a milkshake-like consistency.
- Remove the dish from the ‘fridge, and pour in the filling.
- Cover with a sheet of tinfoil, then place in the freezer for four hours, until firm. Remove immediately before serving; using the cling film, carefully lift the pie from its dish, and put onto a plate, ready for cutting into 16 pieces.
- Keep any leftover portions (yeah, right!) in the freezer until needed.
If you're feeling really decadent, you could add melted dark chocolate to the crust, which is uber-yum, and grated milk chocolate (vegan, of course) over the top!
70% dark chocolate
Refined coconut oil
Moo Free chocolate