Introduction: Raw Vegan Chocolate Cherry Tart | Craft of Giving

By Craft of Giving
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Hi there!

The recipe is listed below, with some extra details.

Raw Vegan Chocolate Cherry tart:

For the base need:

1 Cup Almond meal

4 whole Medjool Dates - pits removed. If they are small dates, use 5 dates instead of 4.

1/2 cup Cocoa powder

1 teaspoon Vanilla

For the chocolate filling you will need:

2 cups soaked raw cashews. *You must use raw cashews, so not the roasted or flavoured cashews.* (To soak your cashew, cover the cashews with water in a bowl, cover and leave in the fridge over night to soak. Or at least 4 hours. You want the cashews to absorb the water and become soft and tender to create that smooth creamy texture we want)

1/2 cup Pure Maple Syrup - use pure maple syrup not the flavoured type

2 teaspoons Vanilla

1/2 cup water

3/4 cups Cocoa powder

1/2 cups melted coconut oil

Directions:

To make the crust, place all the crust ingredients in your food processor or high speed blender. Blend on high speed until all ingredients are well combined and stick slightly together. Once completed, pour into your preferred tin and press down firmly and set aside.

To make the filling: Place the soaked cashews, maple syrup, water and vanilla in a clean food processor. And blend very well until you have a smooth and creamy texture. This can take up to 10 minutes, be patient and scrape down the sides a few times to ensure you get everything nice and smooth.

Once smooth and creamy, add in the melted coconut oil and cocoa powder and blend until everything is combined. Be sure to scrape down the sides a few times. Texture should be smooth and creamy.

Pour half the chocolate mixture into your tin, and scatter cherries evenly around the tart, be sure to reserve a few cherries to decorate the top of the tart. Pour the remainder of the Chocolate filling over the cherries and smooth out the top. Decorate the tart with the leftover cherries and place in the freezer to set for up to 4 hours.

Once Tart has set, let it thaw on the bench at room temperature for at least 15 minutes before serving. Tart must be stored in the freezer or fridge. As the filling will not hold its shape if it is stored outside of a fridge or freezer.

Enjoy!

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I hope you enjoy and give this awesome tart a try. It is vegan friendly, dairy free and gluten free! And most importantly it is DELICIOUS!!!

Thank you for watching and enjoy!

Be crafty with your giving!!

Danrie from Craft of Giving! x

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