Vegan Chocolate Cream Tarts (gluten and sugar free)

Vegan, Raw, Gluten free and Sugar free

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 So, apparently all the photo files on my blog are enormous. Enormous as in instead of being around 500k to 1 megabite at the absolute largest! They are like, 6 or 7 megabites each. That’s proobably why they took ages to load on most people’s computers and proobably the reason for lots of people, no photos would ever come up at all…

I’m sorry! I never promised to be a computer genius! In fact I’ve often lamented my complete lack of technical skills in many a post. Don’t worry, I’ve started the arduous and horrific process of going back through each post that I deem important and re-uploading smaller sized photos. So hopefully things will start to come up a little faster around here. I was wondering why I’d already used up 10% of my available space in 6 months! 

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 I’m super scared of technological challenges, which is kind of annoying seeing as this blog here is one large technological…thing. For example, coding. What is it? I don’t know. How do you use it? I don’t know. All I know is that </p<p> means paragraph. People always talk about the CSS coding of their blog and how they’ve re-coded stuff to personalise it to their personal style…I’m just  like wuuuut. 

I never realised how much cray cray effort went in to even the simplest food blogs. Seriously, even for someone like me who loves to take the easy root, I spend a minimum of an hour cooking the thing, another hour styling/serving/arranging it and then, to be honest, only about twenty minutes to half an hour photographing it.

But then I edit the photos for at least half an hour, and write the post. That takes another half an hour, usually an hour. Then I check the whole draft and the coding and everything else that I could have stuffed up. Then I spend twenty minutes uploading the photos to pinterest and other foodie photo sites. That’s a minimum of three hours a post, and I usually do one or two posts a week. And that’s a lazy food blog! My lightroom editing program isn’t even working at the moment! I can’t even imagine what a professional website must be like to maintain. 

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I’ve never thought of giving it up though. I know as soon as I did, I’d make something like these vegan chocolate cream tarts and kick myself for not being able to share them! They’re absolutely delicious, and they’re gluten and sugar free as well. And completely raw! Talk about impressive. It took me quite a long time to perfect this recipe, and a lot of inspiration from some of my favourite blogs. But in the end, this here is what I consider the perfect chocolate tart. 

The crust is the same recipe as these coconut chocolate truffles minus the coconut. The filling is this chocolate mousse minus the chia seeds. I was completely inspired by this delicious chocolate tart from GI 365 and couldn’t stop thinking about it. The first time I tried the mousse the avocado I used wasn’t perfectly ripe, and it came out all stringy and disgusting. A little bit of tweaking later, and I had the smoothest and creamiest chocolate cream I could have wanted. I wrote the recipe in cups even though I’m a grams girl at heart, because with walnuts and dates and bananas etc I find it a bit too fiddly to get out the scales and a bit unnecessary when it’s raw. 

I used the same cute little tart cases that I did for my lavender and lemon tarts, lining the shells with plastic wrap so I could pull them out easily. I was really worried they would stick! These tarts last really well in the fridge and make a great dessert for a BBQ or picnic. You can adapt the recipe to make one big tart if you like as well. The benefits from the avocado, cocoa powder and walnuts are great for your body and there is nothing processed or derived from animals to be seen. The perfect chocolate dessert!

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 Chocolate Cream Tarts: Adapted from GI 365

Makes 6 small tarts, can easily be doubled

For the Crust:

1 cup walnuts

1 packed cup medjool dates (if dry and hard, soaked in water for 20 minutes)

1/4 cup cocoa powder

Splash of soy or almond milk

Combine all crust ingredients in a powerful blender and whizz into a smooth paste. If your blender isn’t that strong, grind your nuts in a mortar and pestle first and cut up your dates into small pieces. Take your tart moulds and grease with a little oil or water so that the plastic wrap will stick. Line with plastic wrap. Use your fingers to press in the crust evenly, filling in all the cracks. Store in the freezer until ready to make the crust. This freezing makes them easier to remove and helps them keep their shape. Don’t worry, they won’t freeze completely solid. 

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For the filling:

1 medium avocado (it’s ok if the measurements aren’t exact)

1 medium banana

2 heaped tablespoons of raw honey, or more if you want it sweeter

3 tablespoons soy or almond milk

4 tablespoons cocoa powder

Whizz all your mousse ingredients in a blender until completely smooth and combined. Remove your tart moulds from the freezer and carefully pull out from the tins using the plastic as handles. Fill the crust with the chocolate cream and keep stored in the fridge. Not the freezer. Lasts well for 2-4 days. 

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6 thoughts on “Vegan Chocolate Cream Tarts (gluten and sugar free)

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