Chocolate Espresso Tart

This gorgeous Chocolate Espresso Tart is such a beauty, I’ve made it so many times I can virtually do it by heart. If you want to create something extra lush for the grown-ups in your life, this is it.

Course Dessert

Cuisine French

Diet Vegan

Keyword dairy free, dessert, easy, espresso, healthy, quick, raw, tart, vegan

Prep Time 20

Set Time 2

Total Time 2 20

Servings people

Calories 368kcal

Author Buffy Ellen Gill

Cost $12

Equipment

Food processor
Blender
21cm fluted tart tin (8 ½ inches)

Ingredients

Base

1 c dates
½ c almonds
½ c cashews
½ c rolled oats
3 tbsp cacao powder
½ tsp vanilla extract
pinch sea salt
1 tbsp cacao butter melted
1 tbsp cacao nibs (optional)
1 tbsp water

Filling

2 c cashews
½ c espresso or strong brewed coffee
½ c liquid sweetener eg brown rice syrup, coconut nectar
⅓ c cacao powder
¼ c plant-based milk
1 tsp vanilla extract
pinch sea salt
¼ c cacao butter melted
¼ c coconut oil melted

Toppings

cacao powder
cacao nibs
roasted coffee beans
grated dark chocolate

Instructions

Blend dates to small pieces in a food processor. Add the almonds, cashews, oats, cacao powder, vanilla and salt and blitz to a breadcrumb texture. Add the cacao butter, nibs (if using) and water, and whizz for a few more seconds to form a sticky mix that holds when pressed between your fingers.
Press mix firmly into a 21cm tart tin lined with compostable cling wrap, moving from the base up and around the sides with your thumb and fingers to get a nice even thickness.
Process filling ingredients (except cacao butter and coconut oil) until smooth. Add cacao butter and coconut oil and blend again until combined. Pour into tart tin, use a toothpick to create a spiral pattern in the filling, then place in the freezer for 2 hours to set.
Top with cacao powder, nibs, coffee beans and grated dark chocolate. Serve from the freezer for a firmer style tart, or from the fridge if you prefer it softer.

Video

Notes

Gluten free: Use buckwheat or desiccated coconut instead of oats
Nut free: Use sunflower seeds instead of almonds, and hemp seeds instead of cashews.
Sugar free: Use ¾ cup date paste instead of liquid sweetener.
If you’re after a stronger coffee taste, replace the ¼ cup plant- based milk with an extra ¼ cup of espresso. Or you can add another tablespoon of ground coffee beans to the filling. Add a tablespoon more cashews to replace the creaminess.

Nutrition