NO BAKE CHOCOLATE TART

Today’s No Bake Chocolate Tart recipe is also more on the dessert side – a perfect sweet finish to Mother’s Day brunch.

This is a true chocolate lover’s tart with Green & Black’s Organic 70% Dark Chocolate both in the crust and no bake chocolate tart filling. Die-hard dark chocolate enthusiasts could even use the 85% variety.
I topped my chocolate tart with fresh berries and chopped nuts. Whipped coconut cream (with or without berries) would also be a great topping.

Ingredients
For the chocolate crust:

• 1/2 cup pitted Medjool dates about 8
• 1 cup almonds
• 1 ounce Green & Black’s 70% dark chocolate melted
• 1 tablespoon coconut oil melted
• pinch of salt

For the filling:

• 1 cup coconut cream
• 3.5 ounces (1 bar) Green & Black’s 70% dark chocolate
• 1/4 cup coconut oil
• 1/2 cup pitted Medjool dates about 8
• 1 teaspoon vanilla extract

Toppings:

• fresh berries
• whipped coconut cream

Instructions

1. If the dates aren’t super soft already, soak them in warm water for 10 minutes.
2. Pulse the (soaked) dates and almonds in a food processor until quite fine. Add melted chocolate, coconut oil and salt, then continue processing until incorporated. Press the crust mixture firmly into a 9-inch round tart pan (with removable bottom) and chill until set.
3. In the meantime, clean your food processor. Heat coconut cream, chocolate and coconut oil until melted. Add these to the food processor together with the dates and vanilla extract. Process until everything is combined and completely smooth.
4. For full instructions : leelalicious.com

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