This is such a simple recipe using not too many ingredients, making it a show stopper combining some of the most delicious flavours – coffee and chocolate! A tart base made from oats, nuts, dates and coffee, filled with a creamy hazelnut chocolate filling and finished with the star ingredient: Nature’s Charm coconut whipping cream [paid recipe]. Once chilled, it whips up wonderfully and after a dusting of cocoa powder, it perfectly completes this vegan friendly, plant based dessert.
Ingredients:
For the base –
- 100g dates, soaked in boiling water for 10 minutes
- 100g oats
- 100g mixed nuts
- 1 teaspoon ground coffee
- 1-2 tablespoons maple syrup
For the filling –
- 1 x 200g pot chocolate or choc hazelnut protein pudding (can be dairy-free)
For the topping –
- 1 x can Nature’s Charm coconut whipping cream
- Cocoa powder, to dust
Make it!
- Make the base: Drain the dates then add to a food processor with the oats, nuts, coffee and syrup. Give it a good blend until broken down and combined.
- Tip into a greased 20cm loose-bottomed tart tin. Press on the bottom and up the sides.
- Spread the protein pudding into the middle so the base is covered.
- Add the coconut whipping cream to a large bowl and use an electric whisk for 3-4 minutes until the cream has thickened.
- Spoon into a piping bag with a nozzle of choice and pipe across the tart so it is covered in a pretty pattern. Dust cocoa powder over the top, then chill in the fridge for at least 2 hours to set.
- When ready to serve, pop out of the tin, slice up and enjoy!
