Raw Chocolate and Date Tart

5 Dec

Do not be fooled by this vegan dessert, it’s rich and has mass appeal and a luxurious texture.
–Chef Benjamin Baker, Travaasa, Austin, Texas

Crust
2 cups Medjool dates, pitted
2/3 cup almonds
2/3 cups cashews
2/3 cups pecans
2 tsp vanilla extract

Blend all ingredients in a food processor. Press into a large tart or pie pan then freeze for one hour.

Filling
1 cup unsweetened soy milk
1 cup dates (pitted and chopped)
1/2 cup cocoa powder
1 cup raw almond butter
1 tsp vanilla extract
1 tsp almond extract

Put ingredients into food processor in order and blend until smooth.

Assembly
Once the pie shell has cooled sufficiently, spread the filling evenly inside the shell. Return the tart to the freezer and let set for another hour, or until 20 minutes before serving.

Optional:
Garnish with fresh fruit such as bananas, blueberries, raspberries or strawberries.
Top with whipped coconut cream, sweetened with a little maple syrup

(Find more special-dietary-needs holiday recipes here.)

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