Recipe: Gingerbread Chocolate Tart

CRUST

1 cup pecans

1 ½ cups AWAKENING BOWL CHOCOLATE HIT Iswari

1/4 tsp sea salt

1 tbsp coconut oil, solid

2 tbsp maple syrup

1 tbsp water

FILLING

2 x 400ml cans chilled coconut milk (use one full can and only the thick part from the top of the

second can)

1/4 cup molasses

2 tsp ground ginger

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp allspice

200g vegan-friendly dark chocolate

GARNISH

Fresh pomegranate

Fresh rosemary sprigs

Vegan gingerbread cookies, optional (recipe via addictedtodates.com)

Add the pecans, awakening bowl, salt, coconut oil, maple syrup and water to your food processor and blitz for a few minutes until the ingredients stick together to form a dough.

Line a 9” springform cake tin with parchment paper and press the dough into the base and about 2.5 inches up the sides using a spatula or flat bottomed glass. Set aside in the freezer.

Add the coconut milk to a saucepan along with the molasses, ginger, cinnamon, nutmeg and allspice and place on a medium heat until gently simmering. Whisk to combine.

Add the chocolate to a large heat resistant bowl and pour the heated coconut milk mixture on top. Stir until melted through.

Remove the tart base from the freezer and pour in the melted chocolate mixture.

Place the tart in the freezer to set for one hour (or refrigerate for 4 hours) until set.

Remove the tart from the base and garnish.

Store in an airtight container in the fridge for up to 3 days or freeze and defrost before serving.

By: Christina Leopold

Instagram: @addictedtodates