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Home Lifestyle

Vegan Chocolate and Pecan Tart recipe for our vegan friends

Manansh Sharma by Manansh Sharma
April 13, 2021
in Lifestyle
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Vegan Chocolate and Pecan Tart recipe for our vegan friends
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CHOCOLATE AND PECAN TART 

Serves 8

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150g pecans, plus extra for decorating

10 dried pitted dates

125g oatcakes

1 tsp vanilla extract

2 tbsp maple syrup

2 tbsp extra virgin coconut oil, melted

3 tsp cocoa powder

Pinch of sea salt

 

For the filling

Three large ripe avocados, peeled and destoned

6 tbsp pure maple syrup

3 tbsp date syrup (or more maple syrup)

6 tbsp cocoa powder

2 tsp vanilla extract

½ tsp sea salt

5 tbsp extra virgin coconut oil, melted

100g dark chocolate, minimum 70% cocoa solids

 

INSTRUCTIONS

1 Preheat the oven to 180C/350F/gas mark four and roast the pecans for about 4 minutes, or until they are a shade darker and aromatic – oversee them as they burn very quickly. Leave to cool completely.

2 In a food processor, blitz the dates for a few seconds, then add the rest of the base and blitz ingredients until everything is very finely chopped and sticks together when pressed between your fingers. Very firmly press the mixture into a 20cm-diameter springform tin so that you have an even, smooth and compacted base for the tart. Place in the freezer to set for 15-20 minutes.

3 For the filling, place all the ingredients into a food processor, apart from the coconut oil and dark chocolate, then blitz until completely smooth, scraping down the sides as you go. This could take a few minutes, depending on the strength of your machine.

4 With the processor still running, pour in the melted coconut oil until just combined. Pour the mixture on to the set base and smooth out the top. Place in a fridge to set for at least 4-5 hours.

5 When ready to serve, remove the tart from the springform tin and place it on a large white plate. Liberally grate the chocolate over the pie and scatter with extra pecans.

Tags: foodielifestyleplant basedVegan
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Manansh Sharma

Manansh Sharma

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