Sugar, Gluten & Dairy Free- Vegan!!

‘Custard’ Filling

500g pitted dates

2 ripe bananas, peeled and mashed

2 cups boiling water

1 can coconut milk

5 tbs cocoa powder

3 tsp vanilla essence

Almond Coconut Crust

190g raw almonds

1 cup shredded coconut

1 tbs of ‘custard’ filling (above)

2 tbs coconut oil

  1. Start by making the filling. Place dates in a bowl and cover with the boiling water. Let sit for 5 -10 minutes until dates have softened. Drain water, but make sure to reserve 1 ¼ cups. Set dates aside and reserved water to cool.
  2. Once cooled, place dates and reserved water into a food processor. Add mashed banana, coconut milk, cocoa and vanilla essence. Process until all smooth.
  3. Pour the chocolate date mixture into a saucepan. Simmer over moderate heat, stirring regularly until reduced and thickened. This should take about 10-15 minutes.  Set aside to cool.
  4. To make the crust, place the almonds into a food processor. Process until almonds are coarsely chopped. Add coconut, 1 tbs of the cooled ‘custard’ filling and the coconut oil. Process until it all comes together.
  5. Press the crust dough evenly onto the base and sides of a 24cm loose bottom fluted tart tin.
  6. Prick bottom of crust with a fork several times, and bake at 180 degrees Celsius (fan forced) for 6 minutes or until deeply golden and fragrant. Remove from oven and set aside to cool.
  7. Pour chocolate date ‘custard’ into cooled crust. Spread evenly then refrigerate the tart for 2-3 hours until filling has firmed.

Dust with extra cocoa powder before serving.

Recipe Created by Jessica Liebich