Double Chocolate Tart

When it comes to making a dessert over the festive season, you want something easy to make that looks delicious, can be made ahead (so less stress on the day!), can suit various dietary requirements – oh, and looks stunning too. Well this double chocolate tart is just for you!

A base made from nuts, oats, cacao and cinnamon filled with a rich coconut chocolate filling and topped with zesty, juicy cranberries, this vegan-friendly, dairy and gluten-free and no refined sugar dessert is ideal for any Christmas table.

Ingredients:

For the tart case – 

  • 100g mixed nuts (I used Gloriously Grown Three Almond Blend)
  • 100g rolled oats (I used Mornflake)
  • 4 tablespoons cacao or cocoa powder
  • 4 tablespoons maple syrup or alternative (I used Sweet Freedom Cinnamon Syrup)
  • 2 tablespoons nut butter (I used Pic’s smooth peanut butter)
  • 1 teaspoon cinnamon

For the filling – 

  • 1 x can coconut milk
  • 200g dark chocolate (can be vegan – I used Montezuma’s No Udder)
  • 4 tablespoons Sweet Freedom Winter Spice Choc Shot

To decorate – 

  • 100g cranberries
  • 3 tablespoons maple syrup or alternative
  • Juice of 1 orange
  • Freeze-dried redcurrants [optional] (I used Lio Licious)

Get making!

  1. First make the tart case: Place the ingredients into a blender (I used my Ninja Kitchen Nutri Ninja) and whizz up until broken down and the mixture sticks together.
  2. Press into a 20cm loose-bottomed tart tin and use your fingers to press across the bottom and up the sides. Chill in the fridge.
  3. Break the chocolate up into a bowl and set aside. Heat the coconut milk in a pan until just under boiling point then pour over the chocolate and whisk until melted and smooth. Whisk in the maple syrup.
  4. Pour into the tart case to fill, smooth over, then chill in the fridge for at least 4 hours to set.
  5. Meanwhile, place the cranberries, maple syrup and orange in a pan and simmer for 10 minutes until softened and the juices form a syrup. Leave to cool then chill until needed.
  6. Shortly before serving, decorate the tart with cranberries and sprinkle over the freeze-dried redcurrants. Remove from the tin, cut into pieces and enjoy!