Hi darlings and happy weekend! It's time for another recipe! This one is a sweet chocolate tart for the weekend! My idea was to make a breakfast tart because I used chia for the filling, but the tart turned out way sweeter than I planned, so no breakfast tart this time, at least not for me! But of course you can enjoy a piece for breakfast if you like to, some days need to start extra sweet. dont you agree;)

I hope you have had a great week! I spent much time sorting out old stuff at home, and throwing away a lot of it! Slowly our home is getting empty and full of space! Such a relief. My little boy caught a cold and had a fever yesterday but was feeling better today but still in need of much sleep and rest. So we spent most of the past 2 days just cuddling and having a cozy time at home.

Now, let's dive into a world of chocolate and creaminess!

Chocolate tart with a creamy filling

This chocolate tart is:

• gluten free
• no oven is required
• refined sugar-free
• vegan
• with healthy ingredients
• filled with protein
• easy to prepare if you have a blender
• sweet with a lot of chocolate - perfect for chocoholics!
• goes very well with fresh berries or figs
• the perfect weekend treat!

Recipe

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Ingredients:

Base:

• 1 1/2 cup mixed nuts
• 1/2 cup dates, pitted
• 2 tbsp maple syrup
• 1 tbsp coconut butter
• 2-3 tbsp raw cacao powder
• 2 tbsp rolled oats
• Optional: pinch vanilla

Filling

• 3 tbsp chia
• 1 cup coconut milk or plantbased milk of choice (I used oat milk)
• 3 tbsp maple syrup
• 50 g dark vegan chocolate of choice
• 1/2 cup coconut cream (only the thick cream)
• 1 tbsp raw cacao powder

Toppings:

• fresh berries. kiwi and figs!

Method:

1. Start with the base. Blend the nuts with the other ingredients for the base until well combined and sticky! If to wet add some more rolled oats. If to dry add more dates.
2. Press down the dough for the base evenly in a tart mold covered with parchment paper if you dont use a silicone mold. Fold up the edges.
3. Put in the freezer while making the filling.
4. Soak the chia seeds in the plantbased milk for 10-20 minutes stirring from time to time.
5. Melt the chocolate in a water bath, when melted mix in the coconut cream and maple syrup.
6. When the chia has absorbed the plantbased milk, blend the chia pudding with the chocolate cream in a blender. Add the cacao powder to the cream and blend until you have a fine smooth cream. Be sure it looks smooth!
7. Pour the cream into the tart mold and spread evenly.
8. Let the tart sit in the freezer for 1-2 hours. Be sure it is set before cutting it into pieces.
9. Decorate with berries and storage in the fridge for an optimal texture!

Enjoy and let me know if you try out my recipe!
Much love to you all!
xx

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Love, Niina

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Thank you all! ❤
I want to inspire you to live your dreams, eat delicious, wholesome, nourishing, healthy food, and keep a creative mind. We all can do that, now!❤

Health starts inside our mind.

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