RICH REWARDS

Free of nuts, eggs, dairy, wheat and soy, there’s no better way to acknowledge Food Allergy Week (May 14-20) than with a wedge of this decadent tart from The Allergy Plate blogger

CHOCOLATE TART INGREDIENTS:

14 medjool dates, pitted and halved 1 + 1 cup of water ½ cup coconut oil 3 cups shredded coconut 250ml coconut cream ¼ cup cocoa 1 tsp vanilla extract or vanilla powder ¼ tsp coarse sea salt 2 tbs gelatin

METHOD

1. Pre-heat oven to 160C. Place dates in a small bowl and cover with one cup of boiling water. Cover bowl with foil and set aside for 30 minutes. Grease a 24cm flan tin with removable base and place on a dinner plate (dinner plate helps with moving to refrigerator).

2. Meanwhile, spread shredded coconut on to a lined baking tray and brown in the oven (stirring every five minutes until golden). Set aside.

3. Heat coconut oil in a small saucepan over low heat until just melted. Combine coconut oil and shredded coconut in a medium-sized bowl. When the shredded coconut is fully coated with oil, line the base and sides of flan tin with the coconut mixture. Place the coconut base in the refrigerator for 30 minutes.

4. When dates are ready, add to food processor with the water from the bowl and chop on high speed until a smooth thick liquid is formed. Add coconut cream, one cup of water, cocoa, vanilla and salt to the food processor and mix until well combined. Add the gelatin to the food processor and continue to mix for a further minute.

5. When coconut base has been in the refrigerator for 30 minutes, pour chocolate mixture into base. Return to refrigerator and leave overnight to set.

6. When ready to serve, remove from refrigerator and leave on counter top for 15 minutes before serving. Remove sides of tin and decorate with fruit of your choice.