Preheat the oven to 350F (170C) and line the bottom of a 6 inch round cake pan with baking paper.Ģ. Slice and enjoy! Keeps well in the fridge for 1 week.Vegan Dark Chocolate Cherry Tart made with oats and almonds – with a cherry jam fillingĦ Medjool dates, pitted (or other fresh dates)ġ.Dollop coconut cream on top of the tart, swirl through some cherry jam and top with fresh cherries. This dessert is quite sweet so you can omit the natural sweetener if you like. Scoop out the cream ( not the water) and place in a bowl, with a hand mixer mix until the cream becomes whipped and fluffy, Coconut cream is slightly sweet already but if you want to make it sweeter you can add 1-2 TBSP maple syrup to the cream while you are beating it and some vanilla extract. For the coconut cream: Place a 400g can of coconut cream in the fridge for a few hours or overnight ( if it is cold where you live you do not have to do this).For best consistency, keep in the fridge. Pour over crust and place in the freezer to set for a few hours.You should get a very thick smooth consistency. For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture.Remove from the oven and allow to cool completely before adding the filling.
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