I love a recipe that tastes a whole lot naughtier than it actually is. This recipe is vegan but tastes exactly like a dark chocolate baked cheesecake. Being intolerant to gluten, dairy and eggs I feel I miss out on most delicious things in life which is why I had to get creative. To amp up the flavour add a teaspoon of brandy in the mixture.
This recipe of mine was featured in one of the fabulous ebooks produced by Zoe from Zomt.
Vegan dark chocolate and sour cherry tartlet
Serves 2 – gluten + dairy free
1 cup pecans
2 tablespoons coconut sugar
2 tablespoons cacao nibs
1 tablespoon coconut oil melted
1 tablespoon raw cacao powder
150ml coconut cream
80 grams dark chocolate – 85%
2 tablespoons of dried sour cherries
1. Blitz the base ingredients in a food processor until mixture starts to bind together. Depending on how dry your mixture is, add a teaspoon or so of coconut oil to ensure it binds together. Divide mixture among two tartlet tins with a removal base that are 4 inches wide. Place in the fridge for 30 minutes to set.
2. You can either keep the base raw OR bake in for a nice crisp finish. If baking, have your oven heated on 170 degrees Celsius and bake for approximately 12-15 minutes. Make sure to not over cook! Place on a wire rack to completely cool.
3. Heat 150ml of coconut cream on a stove top. add 80grams chopped dark chocolate and gently stir until melted through. Remove from heat and add cherries to chocolate mixture. Stir well. Pour into cooled and prepared bases and place into the fridge to set for approximately 4 hours.
Note – this was my last tart kept in overnight and the surface cracked. It didn’t alter the taste at all but obviously the appearance. Be mindful of this happening.