Chocolate Date Tahini Tart
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If you're like us, during the holidays we have one thing on the brain: Pie. This delicious and rich yet vegan, gluten-free chocolate tart, made with no added sugar, will have every one of your family or friends going back for more next week. Cheers!
- Cook 15 min
- Serves 1 tart
Ingredients
- Tart shell
- 2 cups raw pecans
- 6 tbsp extra-fine almond flour
- 1/2 cup melted vegan butter (we like Miyoko's European style) or melted coconut oil
- 3 tbsp Just Date Syrup
- Filling
- 1/2 cup Just Date Dark Chocolate Chips
- 1/4 cup Just Date Syrup
- 1/4 cup tahini
- 1 cup coconut milk, warmed over the stove (keep an eye on it before it curdles; if curdled, skim off the top before mixing)
- 1/8 tsp kosher salt
- 1 tbsp melted coconut oil
- Garnish (optional)
- Large flake sea salt
- Whipped cream or whipped coconut cream
Instructions
- Make the tart shell: Preheat the oven to 350°F. Pulse the pecans in a food processor until crumbly and ground, not super fine but not too rough. Mix with the almond flour. With your hands, mix in the melted vegan butter and date syrup. In a tart pan with a removable bottom, press the crust into an even layer and up the sides of the pan. Prick the pan all over with a fork. Transfer to the center rack and bake until toasty and lightly crisp to the touch, 12 to 15 minutes. Let the crust cool fully.
- Make the filling: Warm the coconut milk over the stove, then pour the hot (but not boiling) coconut milk over the chocolate chips and date syrup in a mixing bowl. Mix with a spatula until fully combined. Add the melted coconut oil and salt, and combine.
- Assemble the tart: Pour the filling into the cooled tart shell and place in the refrigerator for 30 minutes.
- Sprinkle with large flake sea salt and crumbled pecans or crushed almonds, and put in the refrigerator to set overnight, or the freezer for 6 hours. Top with vegan whipped cream before serving.
by Just Date
