For the crust:
12 pitted Medjool dates
100g (4oz) desiccated coconut
25g (1oz) ground flax seed
20g (1oz) unsweetened cocoa powder
1 tbsp coconut oil, melted
Pinch of salt
For the filling:
200g (7oz) 70% dark vegan chocolate, chopped
500ml (1pt) chocolate CO YO
3 tbsp agave syrup, or more if you prefer it sweeter
1 tbsp vanilla CO YO
2 tbsp toasted coconut flakes
- Grease a 20cm springform tin and line the bottom with greaseproof paper. Put the dates in a food processor and blitz until finely chopped and stuck together in a ball. Add the rest of the crust ingredients and process again until everything is well chopped and becomes a crumbly mixture. Test the dough by pinching a little together to see if it sticks. If it crumbles add a little water and blitz again.
- Tip the crust into the prepared tin and press to the edges and 4cm up the sides. Use a small glass with a piece of greaseproof underneath to press flat and compact. Chill in the freezer.
- To make the filling put the chopped chocolate into a bowl over a pan of hot water and stir until melted. Remove from the heat and transfer to a large mixing bowl. Add the CO YO, agave syrup and a pinch of salt to the bowl and mix together until completely combined and smooth.
- Spoon the filling into the tart crust, level, and then drizzle the additional vanilla CO YO over the top. Use a skewer or tip of a knife to make a swirly pattern in the top of the tart.
Recipe from CO YO.
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A great dessert that will impress friends
Time: 25 minutes