If you love a rich chocolate tart, easy to make and one that can freeze for another day, well this is the one for you. Honestly, this recipe is soooooooo good.
Coconut milk / cream - Coconuts are highly nutritious and rich in fibre, vitamins C, E , B1, B3, B5 and B6, iron, selenium, sodium, calcium, magnesium and phosphorous.
Almonds - Packed with B complex groups - folates, B6 etc, Minerals - calcium, iron, magnesium, zinc, potassium and selenium.
A handful of almonds provides most of your recommended levels of minerals, vitamins and protein.
Chocolate Tart Recipe
The base has ground almonds in, It is a good idea to leave the base, on the bench for a while before going into the freezer, this will soften the ground almonds, otherwise it could be gritty.
300 gr dark 70 % or more chocolate - don't go any less than 70%, it will be to sweet.
1 3/4 cup coconut milk
1 cup dried dates - soak in boiling water, until soft ( make sure there is not pips in them) then drain for at least an hour.
2 1/2 cups ground almonds
3 tbsp runny honey
6 tbsp cacao
4 tbsp coconut oil - liquid
Option - berries for the top
Method
Tin - 5 inches by 14 inches - line with good quality grease proof paper, or I like to use a silicone mat.
1 - In a food processor, blend dates, cacao, coconut oil and honey
2 - Spread into the tin, allow 3 mm up the sides. It is a little sticky, but it will spread. Place into the freezer for 30 mins, then mould again if you are having trouble.
3 - Freeze for 2 hours or more, before pouring in the filling.
4 - Heat coconut milk until hot, remove from heat and add chocolate, stir until melted.
5 - Cool a little and then pour into the base. Pour back into the freezer, until ready to serve.
Gentle remove, Serve with berries on top.
