This tart is an absolutely divine dessert that just happens to be gluten free and dairyfree and vegan-friendly! This recipe is an adaptation of one by papayagirlbali (insta)aka Tanja Cordes, a fabulous vegan chef working in Bali.
Base:1 cup almonds, ground to a fine meal¼ cup coconut sugar (can use brown sugar)¼ cup cocoa powder2 tbsps coconut thread2 tbsps coconut oil, melted1 tbsp flaxseed meal mixed with 2 tbsps water1 tsp vanilla extract1 tsp orange zest½ tsp baking powder½ tsp baking soda¼ cup plant milk (almond, soy, rice, coconut)Mix it all together and press into a base of a 23 cm baking paper lined tart tin. Bakeat 180 C for 15-20 minutes or until firmed up. Cool.
Filling:400mls + 2tbsps coconut milk (or other plant-based milk)100g maple syrup40g cocoa1 tbsp corn flour100g dark chocolate, chopped roughly2 tbsps coconut oil1/3 tsp sea salt1/3 roasted peanuts, chopped roughly
1. Heat milk and maple syrup in saucepan. While it heats mix together cocoa,cornflour and extra milk until lump-three. Pour this into the saucepan and stiruntil it thickens – about 5 minutes. It will not be super thick, more like a lightcustard.2. Add in chocolate and coconut oil to custard and whisk until smooth and shiny.3. Pour into cooled, cooked base (fill right to the top) and chill until set – about 2-3hours, or overnight.4. Before serving, sprinkle with sea salt and peanuts.