Vegan Chocolate and Strawberry Custard Tart
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- BASE:
- 1 cup rolled oats
- ½ cup pecans
- ½ cup cashews
- 2 TBSP maple syrup
- 2 TBSP coconut oil
- ½ tsp cinnamon
- ¼ tsp ground ginger
- pinch salt
- FILLING:
- 3 ripe bananas
- 10 pitted dates
- ¼ cup cacao powder
- ¼ cup almond milk (or plant milk of choice)
- ¼ cup melted cacao butter ( optional)
- 1 tsp vanilla extract
- strawberries as garnish
- For the base: process all the ingredients in a food processor until sticky.
- Press into the base and sides of a lightly greased tart pan evenly
- Bake for 15 mins at 180 C
- For the filling: Blend all filling ingredients in a blender until smooth and custard like in texture.
- once your base has cooled, pour over your base and smooth with a spatula
- Decorate with chopped strawberries and serve.
- Can be stored in the fridge or freezer.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-and-strawberry-custard-tart/
3.5.3208