Vegan Chocolate Truffle Tart Recipe

Vegan Chocolate Truffle Tart Recipe

The creaminess and richness of this vegan chocolate truffle tart is truly incredible, and is perfect for when you’re craving something really chocolatey.

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All you need to make this amazing tart is a food processor, a cake tin, a small pan and a blender. Leave it to set in the freezer.

Total Time: 50 minutes

Prep Time: 50 minutes

Servings: 8

Rating:  

Total Time: 50 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the base:
  • 34.375 34.375 g Medjool dates
  • 7.5 7.5 g cocoa powder
  • 10 10 g Brazil nuts
  • 0.09375 0.09375 tsp vanilla powder
  • 0.125 0.125 pinch salt
  • For the top:
  • 20.625 20.625 g cashews
  • 9.375 9.375 g cocoa butter
  • 17.5 17.5 ml maple syrup
  • 17.5 17.5 ml water
  • 5.625 5.625 g cocoa powder
  • 2.5 2.5 g raw cacao powder
  • 0.625 0.625 drops liquid stevia
  • 0.0625 0.0625 tsp vanilla powder
  • 0.125 0.125 pinch salt

Method

  1. Firstly, make the base. Add the dates, cocoa powder, brazil nuts, vanilla and salt into a food processor and blend for a few minutes or so until they have formed a sticky crumb consistency. When this is done, pour the mixture into a cake tin which has a removable base (I used a 7.5″/18 cm tin). Then, press the mixture firmly into the tin so that it sticks together and forms a base. Then, set it aside.
  2. Next, add the cocoa butter into a small pan and place it onto a low-medium heat. Stir it together for a couple of minutes or so until it has melted. Then, pour it into a powerful blender with the cashews, water and maple syrup. Blend the mixture until it is smooth. Then, add in the cocoa powder, cacao powder, vanilla and salt, and blend again until smooth.
  3. When the topping is smooth, get your cake tin and remove all of the topping from the blender, and pour it onto the base to cover it. Then, move the tart into the freezer to set for about 30 minutes. When the tart has set, remove it from the cake tin, slice and serve. Keep it in the fridge, or somewhere cool in between servings.

 

Still hungry for more? Indulge your sweet tooth with the recipe for this amazing Double Chocolate Fig Loaf Cake!

Written by

Harriet Emily

Harriet Emily

Harriet has always had a love of food, and has always enjoyed teaching herself new ways of cooking. She decided to focus on creating plant-based food, as it’s something she has always been fascinated by, and wanted to eat more of. Harriet love's the creativity behind turning more natural, simpler ingredients into something that can taste complex and delicious

harrietemily.com/

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