Free from refined sugar, soy, and gluten, this decadent raw vegan chocolate tart is a wonderfully easy and delicious alternative to the traditional holiday desserts. It’s a real showstopper but is deceptively simple to make. In fact, the hardest part is waiting for it to freeze!
Wait a minute, how did the holiday season get here already? I can’t believe that all the festivities are only a few weeks away. How did that happen? Where did my year go?
One of the things about living in rural Eastern Europe at this time of year is that there’s no festive 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, thanks to Netflix and BBC iPlayer – but not actual TV channels.)
In Ljubljana, though, from the beginning of December, it’s all very festive and magical, and mulled wine, roast chestnuts, and Lect (decorated honey bread) abound!
Because we’ve spent several Christmases in Slovenia, we got used to seeing people out and about, gathering greenery and twigs for their homes. I really do love that sense of tradition over commercialism.
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. But also something that’s easy and can be made ahead of time.
To be honest, this is one of the simplest tarts you could ever make; it’s just a case of whizzing the crust ingredients together in a food processor, pressing the mixture into a pie dish, and pouring in the filling ingredients (which only take a few mins to whisk together). The whole lot then goes into the freezer for four hours to set.
In fact, waiting for it to freeze is the hardest part of making this raw chocolate tart!
Raw vegan chocolate tart
- refined sugar-free
- easy to make
- healthy (yes, really!)
So what are you waiting for? Enjoy!
Would you enjoy this raw chocolate tart instead of a traditional holiday dessert?
Raw Vegan Chocolate Tart
- 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.
- 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 in the freezer until needed.
- If you don’t have chocolate PB2, do feel free to sub ordinary peanut flour and 4-5 tablespoons of cocoa.
- 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!
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml