How not to fall in love with this beautiful chocolate dessert??
Ingredients
Base for a round 20x4cm tart
120g rolled oats
160g almonds
2 tsp cacao powder
Pinch salt
2 tbsp date syrup
50g melted coconut oil
Blackberry custard
120g fresh blackberries, fresh or frozen *
1 tbsp lemon juice
280g full fat coconut milk
60g pure maple syrup
1 tbsp cornstarch
2 tsp agar-agar *if using frozen berries, let them thaw before use
Chocolate ganache
160g pure dark chocolate 70%
180g full fat coconut milk
2 tbsp pure maple syrup
1 tbsp coconut oil
Pinch of salt
Method
Make the base
Preheat the oven to 175C degrees.
Place the almonds, salt and oats into a food processor and blend until finely ground.
Add the date syrup and coconut oil and blend until the mixture resembles to wet sand.
Press the dough firmly into a tart pan with removable bottom.
Poke some holes onto the bottom of the tart base and bake for 10 minutes.
Make the blackberry custard
Add blackberries and lemon juice to a food processor and puree until smooth.
Add the coconut milk and maple syrup and pulse to combine.
Pass the mixture through a sieve and add to a saucepan.
Heat over medium-high heat and bring to a brief boil.
Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan. Whisk well and cook until the mixture is completely smooth and starts to thicken.
Pass the mixture through a sieve to remove any lump.
Pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.
Make the chocolate ganache
Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil. Stir until it's smooth.
Pour the ganache over the blackberry layer and refrigerate for 4 hours.
Note
If you need guidance to plan for your daily eating meals, or unsure of where to start, join our BBDiet private facebook group where you can ask questions directly to a team of qualified dietitians for free nutrition advice.
Recipe & Photo credit to @foodie.yuki https://foodieyuki.com/