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.
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.