Joyous vegan chocolate and ginger tart

Servings

12 Persons

Prep

30 min

We’ve partnered with our good friends over at River Cottage to bring you some deliciously indulgent recipe inspiration, sharing our combined passion for quality organic produce. This rich and moreish chocolate tart recipe is sure to please everyone, and the best thing is that it’s completely vegan, too. Combining the classic duo of dark chocolate and our warming organic Ginger Joy herbal latte, it’s sure to be a winner around the dinner table.

What you need:

  • 75 grams coconut oil
  • 55 grams maple syrup
  • 75 grams ground linseeds
  • 185 grams ground almonds
  • 15 grams cocoa powder
  • 15 grams Ginger Joy Organic Herbal Latte
  • 80 grams olive oil
  • 500 grams dark chocolate 70%
  • 200 millilitres almond milk
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What you do

For the pastry

  1. Melt the coconut oil and maple syrup in a small pan over a very low heat. Add the dry ingredients and mix thoroughly.

  2. Press into a 20 cm tart case (grease with a little extra coconut oil), and freeze until solid.

For the filling

  1. Melt chocolate slowly in a bain marie, remove and allow to cool slightly.

  2. Beat in the almond milk and olive oil until smooth. Pour this mixture over the frozen pastry base and chill the tart in the fridge.

  3. Serve with cashew cream.

 
            
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