Joyous vegan chocolate and ginger tart

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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.

12 People
Prepare in
30 minutes
Cook for
2 hours freezing time & 1 hour to set

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.