Bitter chocolate tart
Preparation: 15 minutes
1 cup dessicated cocnut
1/2 cup almonds
4 Medjool dates, pitted
2 tablespoons coconut oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
170 grams/6 ounces 70 per cent dark chocolate
1 1/3 cups cashew nuts
3 large Medjool dates, pitted
1 cup coconut cream (saving a few teaspoons for swirling)
1 teaspoon pure vanilla essence (vanilla extract)
pinch of salt
To make the crust, combine the coconut, almonds, dates, coconut oil, salt and cayenne pepper in a food processor and blend until small-ish crumbs form.
Transfer the mixture to a round 20-centimetre/8-inch pie plate and press down firmly, either just along the bottom for a thicker base, or also up the side. Transfer to the freezer while you prepare the filling.
To make the filling, place the chocolate in a large bowl over a saucepan that contains water simmering over a low heat. Stir once or twice until it melts, which will take 3-4 minutes. Then remove from the heat and cool slightly. Transfer to a blender with the remaining ingredients and blend until the mixture is smooth and creamy.
Remove the crust from the freezer and pour the chocolate mixture over the crust. Swirl the leftover coconut cream over the filling, then refrigerate for a couple of hours before serving.
(Variations: Add 2 drops peppermint essential oil. Add 1 tablespoon psyllium husks to the base to add extra fibre.