Recipe

THIS YUMMY VEGAN AND GLUTEN-FREE DESSERT WILL KEEP ALL YOUR GUESTS HAPPY

RECIPE OF THE WEEK

Topping ingredients

100g vegan chocolate

250ml organic coconut cream

2 tbsp organic coconut oil

2 tbsp maple syrup

½ tsp vanilla powder or essence

1 tbsp raw cacao

base ingredients

2 cups organic walnuts 10 large medjool dates 2 tbsp raw cacao

2 tbsp buckwheat groats

Pinch of sea salt

Method

■ Break up the chocolate and place in a large bowl.

■ Heat the coconut cream, coconut oil, maple syrup and vanilla in a saucepan until almost boiling, making sure to stir constantly.

■ Pour the mixture over the chocolate and leave for a few minutes until the chocolate has melted.

■ Fold in the raw cacao and stir gently so that everything is combined. Pop the ganache into the fridge while you make the base.

Forthe base

■ Blitz the walnuts in a food processor until they have a crumb-like consistency.

■ Add the dates, cacao, buckwheat and salt, then blend again until everything is combined. The base mixture should stick together between your fingers.

■ Pour it into an 8in, loose-bottom pie tin greased with some coconut oil. Press the base and sides down firmly with your hands.

■ Remove the ganache from the fridge and pour on to the base. Transfer the tart back to your fridge to set for at least 2-3 hours. Check to see if it’s set.

■ Serve with fruit and banana ice cream.

Head to rebelrecipes.com for more vegan recipes