Vegan Chocolate Tart with Hokkaido
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 250 g oat flakes (possibly luten-free)
- 80 g date (s)
- 150 ml almond milk (almond drink)
- 15 g cocoa powder, unsweetened
- 50 g coconut oil
For the filling:
- 1 small Hokkaido pumpkin (se)
- 700 ml almond milk (almond drink)
- 2 packets custard powder
- 80 g cocoa powder, unsweetened
- 200 g date (s)
- 25 g coconut oil
- agave syrup or coconut blossom sugar
Print Recipe
Pin Recipe Instructions
- Peel the Hokkaido (if desired), roughly cut it and cook it in a little water for about 20 minutes.
- For the base, process the oatmeal into flour in a mixer and place in a separate bowl.
- Then mix the dates, almond milk, cocoa powder and melted coconut oil in the blender until the dates are completely pureed. Add this mixture to the oatmeal and stir into a dough.
- Grease a 26 cm tart pan with coconut oil. Pour the dough into the tart pan and distribute it. The dough is very sticky, so it is best to work with moistened hands. Now put the form in the refrigerator.
- For the filling, puree the soft-boiled Hokkaido without the cooking water with a blender and set aside.
- Now put 400 ml of almond milk in a saucepan and warm it up. Mix the remaining 300 ml almond milk with the dates, cocoa powder and pudding powder in a blender until you have a homogeneous, smooth mass. When the almond milk boils in the pot, add the mixture from the mixer. Stir well until everything is boiled and then add to the pureed pumpkin in the saucepan. It is best to mix everything together with a hand blender. Season the mixture again to taste and, if you like, sweeten with agave syrup or coconut blossom sugar.
- Take the tart pan out of the refrigerator and pour the cocoa and pumpkin mixture on the bottom. Put the cake back in the fridge and let it cool down until the mixture has set.
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