Vegan Chocolate and Coffee Tart
Vegan Chocolate and Coffee Tart
Ingredients
Base
- 200g sugar-free cookies
- ½ cup coconut oil, melted
Filling
- 1 tbs instant coffee
- 1 cup almond meal
- ½ cup sunflower seeds
- ¼ cup raw cacao powder
- 2 tbs Raw Earth
- ½ cup coconut cream, chilled (the solid cream not the liquid)
- 1 tsp vanilla extract
- cacao nibs, for sprinkling
Method
- Place the cookies in a food processor and process until they resemble coarse breadcrumbs. Add the coconut oil and pulse until it comes together. Press into a greased and lined loose-bottomed tart tin 20cm. Place in the freezer.
- Wash and dry the processor bowl. Combine the filling ingredients, except the cacao nibs, processing until smooth and no lumps remain.
- Spread over the base. Bang firmly on the bench top to remove air-bubbles. Sprinkle with a generous amount of cacao nibs. Freeze for 1 hour, or until set. The filing should be a firm mousse-like texture. Alternatively leave in the freezer overnight and stand on the bench at room temperature for 20 minutes before serving.
