Chocolate & cardamom tart

We love taking this tart along to summer pot-lucks and barbecues. It’s vegan and gluten-free, so who can possibly say no? You’ll be sure to impress with this fabulous makeahead dessert.

Ready in 20 minutes, plus chilling Serves 12

CASHEW-CARDAMOM BASE 1 cup pitted dates, chopped 2 cups roasted salted cashews ½ cup desiccated/unsweetened

finely shredded coconut

2 Tbsp melted coconut oil Seeds from 12 cardamom pods, crushed, or ½ tsp ground cardamom

CHOCOLATE GANACHE TOPPING 250g dark 70% vegan chocolate ¾ cup coconut oil

1 x 400g can coconut cream 2 Tbsp maple syrup

1 tsp vanilla extract

Flaky sea salt, to sprinkle

Place the dates in a bowl, cover with boiling water and leave to stand for 5 minutes to soften. Drain well. While dates soak, place the cashews in a food processor and pulse to a fine crumb. Make sure you don’t over-blitz otherwise you will end up with cashew butter.

Add the drained dates and coconut oil to the food processor and blitz to a fine paste; the mixture should stick together when pressed between your fingers.

Line the base of a 26cm/10in springform cake tin with baking paper. Press the cashew mixture into the tin evenly, using the base of a measuring cup to flatten firmly over the base.

Allow to chill in the fridge while you make the topping.

For the ganache topping, break up the chocolate and place in a pot with the coconut oil, coconut cream, maple syrup and vanilla extract, over a medium heat, stirring until melted. Remove from the heat and pour over the chilled base.

Return to fridge and leave to set for at least 2 hours.

The tart will keep in the fridge for 5 days. Once set, sprinkle with sea salt to finish.