Vegan Chocolate Tart

Ingredients

• 1 cup canned coconut milk
• 1 cup chocolate chips
• 2 cups walnuts (or almonds or pecans)
• 1 cup dates ((or use the keto crust recipe above))
• 3 tbsp cocoa powder
• 1/8 tsp salt

Instructions

1. 1

   *For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you prefer not to wait that long.To make the vegan chocolate tart: If not already pitted, remove the date pits. If dates are rock hard, just microwave a few seconds. Combine all crust ingredients in a food processor until thin crumbles form. (Using a blender yields a super sticky dough that's much harder to work with.) Transfer dough to a 9-inch tart pan or a parchment-lined pie pan, and press down very firmly to evenly distribute the dough. Heat the coconut milk (it must be the full fat canned kind) or cream until barely boiling. Turn off heat completely, and stir in the chocolate chips until they melt. Pour filling into the crust. Either freeze a few hours until firm enough to cut or refrigerate overnight. If it's still too soft to cut clean slices, freeze a half hour to get it firmer. Refrigerate or freeze leftovers. View Nutrition Facts