This rich and creamy tart starts with a chocolatey date crust and is topped with a smooth chocolate filling. Cocoa butter gives the filling its truffle center-like texture and after just one bite, you'll be hooked. The double chocolate combination is sheer bliss and perfect for any chocolate-lover.

Chocolate Truffle Tart [Vegan, Gluten-Free]

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For the Base:

  •  14 Medjool dates
  •  1/2 cup cocoa powder
  •  1/2 cup Brazil nuts
  •  1/4 teaspoon vanilla powder
  •  A pinch of salt

 For the Filling:

  •  1 cup cashews
  •  1/2 cup cocoa butter
  •  1/2 cup, plus 1 tablespoon maple syrup
  •  1/2 cup, 1 tablespoon water
  •  1/3 cup cocoa powder
  •  1/4 cup raw cacao powder
  •  5 drops liquid stevia
  •  1/2 teaspoon vanilla powder
  •  A pinch of salt


To Make the Base:

  1. Add the dates, cocoa powder, brazil nuts, vanilla and salt into a food processor and blend for a few minutes or so until they have formed a sticky crumb consistency. When this is done, pour the mixture into a 7.5-inch cake pan with a removable base. Then, press the mixture firmly into the tin so that it sticks together and forms a base. Then, set it aside.

To Make the Filling:

  1. Next, add the cocoa butter into a small pan and place it onto a low-medium heat. Stir it together for a couple of minutes or so until it has melted. Then, pour it into a strong blender with the cashews, water, and maple syrup. Blend the mixture until it is smooth. Then, add in the cocoa powder, cacao powder, vanilla, and salt, and blend again until smooth.
  2. When the topping is smooth, get your cake pan and remove all of the topping from the blender, and pour it onto the base to cover it. Then, move the tart into the freezer to set for about 30 minutes. When the tart has set, remove it from the cake tin, slice, and serve. Keep it in the refrigerator, or somewhere cool in between servings.

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