chestnut and chocolate tart

Using only dates and maple syrup for sweetness, this beautifully light tart requires no cooking and produces a perfect balance between the chestnut, chocolate and subsidiary flavours.

For the Base:
90 g organic dates, pitted
160 g organic almond kernels
40 g coconut oil, melted
10 g organic cocoa powder

For the Filling:
300 g chestnuts, cooked
300 g silken tofu
80 ml maple syrup
50 g odourless organic coconut oil, melted
1 tsp organic vanilla essence

For the Chocolate Topping:
60 g vegan organic chocolate (at least 70% cocoa solids)
40 ml odourless organic coconut oil
20 ml maple syrup

View the full recipe at The Circus Gardener →