Preparation time is 35minutes
Cook time is 35minutes
Total time is 1hours 10minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
10 Ingredients
- 400grams dark chocolate, finely chopped
- 100grams dark chocolate, melted
- 7 medjool dates, pitted
- 2teaspoons vanilla extract (save 1 tsp vanilla extract for later)
- 1/3 cup wholemeal plain flour
- 270milliliter coconut milk
- 1 egg white
- 2 1/2 cup walnuts
- 40grams coconut oil, melted
- 1 2/3 cup unsalted mixed nuts, chopped
Nutrition per serving
2210kJ / 528Cal
2210 Kilojoules or 528 Calories
25% of daily energy intake*
Protein
9.5grams
Fat
36.0grams
Carbs
36.1grams
Sugars
29.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Grease a 17x28cm loose-based tart pan.
Step 2 of 3
To make tart base, process walnuts and dates in a food processor until finely chopped. Add flour and pulse to combine. Transfer to a bowl and stir in coconut oil, egg white, vanilla and a pinch of salt. Press mixture over base and sides of pan. Prick base with a fork, line with baking paper and fill with pastry weights or dried beans. Bake for 15 minutes, remove paper and weights and bake for a further 5 minutes to dry. Set aside to cool.
Step 3 of 3
Place coconut milk in a saucepan over medium heat and bring to a simmer. Place chopped chocolate into a bowl. Pour warmed coconut milk over the chocolate, add vanilla and set aside for 5 minutes. Stir until smooth. Add 2/3 of the nuts and pour into the tart base. Press remaining nuts into surface. Chill for 1 hour to set. Drizzle melted chocolate over tart and serve.
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