Chocolate Tart -GF, Vegan

By tammy1365

Ingredients

• 1 cup dates, pitted
• 1/3 cup toasted hazelnuts
• 1/3 cup raw almonds
• 1/3 cup roasted cocoa nibs
• 1/3 cup unsweetened, finely shredded coconut
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon sea salt
• 1/4 teaspoon vanilla extract
• 1-2 tablespoons water (if needed)
• 1 cup cassava syrup
• 1/2 cup dark cocoa powder (such as Hershey’s Special Dark Cocoa)
• 2 tablespoons virgin coconut oil, melted
• 2 teaspoons flaky sea salt
• 2 teaspoons vanilla extract
• 2 medium, ripe avocados
• 1/2 cup pomegranate seeds
• 1/3 cup unsweetened, flaked coconut

Details

Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper. 

Step 2

Combine, dates and next 7 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.

Step 3

To prepare the filling, combine syrup and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with pomegranate seeds and coconut.