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Spiced Chocolate Tart

5 from 1 vote
Print Recipe
Author: Yukiko Tanzi | Foodie Yuki

Ingredients

  • Base
  • 50 g pecans
  • 20 g pumpkin seeds
  • 1 tbsp cacao powder
  • 1 tbsp coconut sugar
  • Pinch pink salt
  • 50 g oat flour - GF
  • 1 tbsp coconut oil - melted
  • Filling
  • 120 g dairy-free dark chocolate - chopped
  • 170 g coconut cream from a can
  • ½ tsp pink salt
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 1 tsp instant coffee - optional
  • ½ tsp vanilla bean paste

Instructions

  • Base
  • Preheat oven to 175C/350°F.
  • Place all the ingredients except coconut oil in a food processor and blend until finely ground.
  • Add the coconut oil and blend until sticky.
  • Press the mixture into a 18x10x3 cm tart tin with removable bottom.
  • Bake for 12 min.
  • Filling & Assembly
  • Place all the ingredients in a small saucepan and cook on medium heat until the mixture is completely melted and smooth.
  • Pour the filling over the base.
  • Place in the refrigerator to set for a couple of hours.

Notes

Find more of Yukiko’s recipes on @foodie.yuki.
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