GLUTEN-FREE VEGAN CHOCOLATE TART

TARTE DE CHOCOLATE VEGANA SEM GLÚTEN

I had this Chocolate Tart for a long time in my head, I wanted something delicious, with a silky texture that contrasted with the crunchiness of the base. In addition, I wanted something that would contribute to a healthier diet, being only sweetened with dates and dark chocolate, it is an ideal option not only when we really want something that satisfies our desires, but also to feed us in the long-term way. For the felling I used tapioca, cacao and 85% black chocolate and for the crust, oats, nuts and cocoa, all sweetened with dates. The little violet flowers are from rosemary and give a touch of beauty and flavor. Really delicious, silky and ready for you.

(scroll down to portuguese version)

GLUTEN-FREE VEGAN CHOCOLATE TART

Silky and crunchy texture / no refined sugars added / Pure Chocolate Flavor

Crust

1 ½ cup of oats

¾ cup of mixed nuts (I used cashews, pecans and almonds)

¼ cup of cocoa powder

¼ cup of coconut oil

½ cup of dates puree

Filling:

2 cups of vegetable milk

½ cup of hydrated tapioca

½ cup of pure tamara

2 tablespoons of cocoa powder

50 g of 85% cocoa chocolate

Method:

1. Put all the ingredients in a food processor until you get a coarse sand, fill in a 23 cm pie dish and spread it well with a spoon. Toast in oven previously heated to 180°C for 12 minutes.

2. In a small saucepan, add all the ingredients except the filling ingredients and heat over a high heat. When hot, decrease and stir constantly with a spoon. When you feel the cream to thicken, continue to stir until the desired texture. It has an incredible silky texture, typical of tapioca.

3. Pour the chocolate tapioca into the pie base and bake for another 20 minutes. It can be served hot, but I prefer cold, so that the cream is thicker. Decorate with roasted laminated almonds, blackberries, rosemary flowers and sprouts.

Very simple to make, ideal for afternoon snack but also for dessert.

Tarte de Chocolate Vegana sem Glúten

Textura sedosa e crocante / sem açucares refinados / Sabe mesmo a chocolate

Base:

1 ½ chávena de aveia

¾ chávena de mistura de frutos secos (usei caju, nozes pecã e amendoa)

¼ chávena de cacau em pó

¼ chávena de óleo de coco

½ chávena de puré de tamaras

Recheio:

2 chávenas de leite vegetal

½ chávena de tapioca hidratada

½ chavena de pure de tamara

2 colheres de sopa de cacau em pó

50 g de chocolate 85% cacau

Preparação:

1. Colocar todos os ingredientes num processador de alimentos até obter uma areia grossa, preencher 

uma forma de tarte de cerca de 23 cm e espalmar bem com a ajuda de uma colher. Tostar em forno 

previamente aquecido a 180°C por 12 minutos.

2. Num tacho pequeno adicionar todos os ingredientes, exceto os ingredientes do recheio e aquecer em

lume forte. Quando quente, diminuir e mexer constantemente com uma colher. Quando sentir o creme a 

engrossar, continuar a mexer até a textura desejada. Fica com uma textura sedosa incrível, típica da 

tapioca.

3. Verter a tapioca de chocolate para a base de tarte e levar novamente ao forno por mais 20 mintos. 

Pode servir quente, mas eu prefiro fria, para que o creme seja mais espesso. Decorar com amendoa 

laminada torrada, amoras, flores e rebentos de alecrim.

Bem simples de fazer, ideal para lanche mas também para sobremesa.