Chocolate & Cardamom Tart

Serves 12 Ready in 20 min, plus chill Dietary details

DF GF RSF V VE

We love taking this tart along to summer potlucks and barbecues; it is vegan and glutenfree, so who can possibly say no? You’ll be sure to impress with this fabulous makeahead dessert.

CashewCardamom Base

1 cup pitted dates, chopped

2 cups roasted salted cashews

cup desiccated/unsweetened finely shredded coconut

2 Tbsp melted coconut oil seeds from 12 cardamom pods, crushed, or ground cardamom

Chocolate Ganache Topping 250g 70% vegan chocolate

cup coconut oil

1 x 400g can coconut cream 2 Tbsp maple syrup

1 tsp vanilla extract

Method

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 do not overblitz, 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 ganache 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.