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Chocolate & Cardamom Tart
We love taking this tart along to summer potlucks and barbecues, it’s vegan and gluten-free, so who can possibly say no? You’ll be sure to impress with this fabulous make-ahead dessert.
Prep Time
20 mins
plus chilling
Serves
12
Dessert
Potluck
BBQ
Ingredients
CASHEW-CARDAMOM BASE
1 cup chopped pitted dates
2 cups roasted cashews, salted
1/2 cup desiccated coconut
2 tbsp melted coconut oil
seeds from 12 cardamom pods, crushed, or 1/2 tsp ground cardamom
CHOCOLATE GANACHE TOPPING
250g dark chocolate, 70% vegan chocolate
3/4 cup coconut oil
1 x 400g can coconut cream
2 tbsp maple syrup
1 tsp vanilla extract
flaky sea salt, to sprinkle
Method
CASHEW-CARDAMOM BASE
Place the dates in a bowl, cover with boiling water, and leave to stand for 5 minutes to soften. Drain well.
While dates soak, place the cashews in a food processor and pulse to a fine crumb. Make sure you don’t over-blitz otherwise you will end up with cashew butter.
Add the drained dates, desiccated coconut, coconut oil, and cardamom to the food processor and blitz to a fine paste; the mixture should stick together when pressed between your fingers.
Line the base of a 26cm/10in springform cake tin with baking paper.
Press the cashew mixture into the tin evenly, using the base of a measuring cup to flatten firmly.
Allow to chill in the fridge while you make the ganache topping.
CHOCOLATE GANACHE TOPPING
For the ganache topping, break up the chocolate and place in a pot with the coconut oil, coconut cream, maple syrup, and vanilla extract, over a medium heat, stirring until melted.
Remove from the heat and pour over the chilled base.
Return to fridge and leave to set for at least 2 hours.
The tart will keep in the fridge for 5 days. Once set, sprinkle with sea salt to finish.
