Vegan choc mint tart

Heinstirred
8 servings Prep: 20 mins, Cooking: 1 hr

Ultimate vegan delight!

By Food24 September 19 2017
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Ingredients (16)

Almond cookie base:
270 g almonds — raw
6 dates
1 coconut oil
Chocolate layer:
75 g cashew nuts — soaked overnight
1/2 avocado
2 tbsp raw cacao
2 tbsp rice malt syrup
2 tbsp coconut milk
1 tbsp coconut water
salt — just a pinch
Mint layer:
75 g cashew nuts — soaked overnight
1/2 avocado
2 tbsp coconut milk
1/2 tsp Robertson's peppermint essence
1 salt
Choc topping:
150 g dark chocolate — melted
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Method:

Line a 20cm x 20cm square baking tin with cling wrap

Pit the dates and soak them in water

Blend almonds in a food processor until they resemble a fine flour-like texture

Add the soaked dates and coconut oil and blend until sticky and crumbly

Spoon into the tin, firmly press down and place in freezer for 30 minutes

Combine all the ingredients for the chocolate layer in a high speed blender and blend until smooth and creamy

Spread on top of the base and place back in the freezer for 15 minutes

Combine all the ingredients for the mint layer in a high speed blender and blend until smooth and creamy

Spread on top of the chocolate layer and place back in the freezer for at least 2 hours

Remove from the freezer and spread the melted chocolate on top

Place in the freezer for at least another 30 minutes

Remove from the freezer, carefully take the frozen layers out of the tin and slice into small bars

Recipe by Heinstirred. To see more, click HERE

ALSO TRY:

Peppermint Crisp squares
Peppermint Crisp cake
Caramel milk tart

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