Cacao Cream Tart

Oh my silky decadence! This dark beauty of a tart has texture and taste to die for. While it’s gluten and dairy-free, it’s rich and moreish like any good chocolate dessert should be and totally feels like you’re (to quote my friend after her third slice) “tucking into something naughty”. It’s super easy to make, packed full of protein + antioxidants and looks a treat. Go on, indulge your senses…

Crust Ingredients
2½ cups almond meal/flour
2½ tablespoons of coconut sugar
A pinch of salt
5 tablespoons of coconut oil
1 large free-range egg white

Cacao Filling Ingredients
400ml can coconut milk
¾ cup coconut oil, melted
1 cup mashed (very ripe) banana
½ cup of cacao
4 Medjool dates
1 tablespoon of vanilla essence
2 tablespoons of cacao nibs

Method

1. For the base: Preheat the oven to fan bake 190°C
2. In the bowl of a food processor, combine all of the ingredients. Pulse until the dough resembles coarse meal
3. Remove from the food processor and use your hands to form dough
4. Press evenly into the bottom and sides of a greased 11″ tart dish
5. Bake on the middle rack for about 15-20 minutes, or until it is light brown. Let cool before filling
6. For the cream filling; In a high-speed blender (Vitamix or similar works best to get a super silky texture) , combine coconut milk, coconut oil, banana, cacao, dates, & vanilla essence.
7. Pour mixture into the cooled pie crust
8. Chill in the refrigerator. After about an hour (to allow the tart to set slightly), sprinkle with the cacao nibs. Chill for a further 6 hours before serving straight from the fridge
9. Store in the fridge

Cacao Nibs – Cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Nibs, on their own, taste vaguely similar to roasted coffee beans with a hint of chocolate. Crunchy cacao nibs are a rich source of antioxidants, vitamins, minerals and bliss nutrients (it is a type of chocolate after all!)