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!
Begin by lining a pie dish with a couple of layers of cling film.
Crust:
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.
Filling:
Break the chocolate into pieces, and melt in a mixing bowl set on a large saucepan 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 in the freezer until needed.
Notes
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!