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No-Bake Sour Cherry and Madagascan Vanilla Chocolate Tart

A rich holiday season ready dessert that feels indulgent but couldn’t be simpler. The base is made from almond flour and cacao, no baking and no fuss! Filled with a luscious sour cherry chocolate ganache made from the limited edition Pana Organic Sour Cherry & Madagascan Vanilla Chocolate that only takes 3 minutes to melt over the stovetop! It’s the perfect plant-based festive dessert to impress without the stress.

Prep Time

15 Minutes

Cook Time

5 Minutes

Serves

8 to 10

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No-Bake Sour Cherry and Madagascan Vanilla Chocolate Tart

No-Bake Sour Cherry and Madagascan Vanilla Chocolate Tart

A rich holiday season ready dessert that feels indulgent but couldn't be simpler. The base is made from almond flour and cacao, no baking and no fuss! Filled with a luscious sour cherry chocolate ganache made from the limited edition Pana Organic Sour Cherry & Madagascan Vanilla Chocolate that only takes 3 minutes to melt over the stovetop! It's the perfect plant-based festive dessert to impress without the stress.

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Serves: 8 to 10

Ingredients:

Tart Shell:

  • 1 & 1/2 cups organic almond flour
  • 2 & 1/2 tbsp Pana Organic cacao powder
  • 1/4 cup maple syrup
  • 2 tbsp soy milk
  • 1 tsp organic vanilla extract
  • pinch of salt

Filling:

Topping:

To Serve (Optional):

  • coconut yoghurt

Preparations:


  1. To a bowl, combine almond flour, cacao powder and a pinch of salt. Mix well.

  2. Add the maple syrup, soy milk and vanilla extra and mix until well combined. The mixture should stick together when pressed. Add a touch more soy milk if needed.

  3. To a greased or lined tart pan (8 to 9 inch), press the mixture evenly across the bottom and up with sides using your fingers or the back of a spoon. Set aside to chill in the freezer.

  4. Meanwhile, place the Sour Cherry & Madagascan Vanilla Chocolate , coconut milk and cherry juice into a saucepan. Heat over low, continuously stirring, for 3 to 5 minutes or until fully melted. Remove from heat.

  5. Pour the filling into the tart pan, and top with the chopped Sour Cherry & Madagascan Vanilla Chocolate.

  6. Set in the freezer for 3 to 4 hours, or until the filling is fully set and the shell has hardened.

  7. Slice into 8 to 10 slices and optionally serve with a dollop of coconut yoghurt.



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Ingredients

Tart Shell:

  • 1 & 1/2 cups organic almond flour
  • 2 & 1/2 tbsp Pana Organic cacao powder
  • 1/4 cup maple syrup
  • 2 tbsp soy milk
  • 1 tsp organic vanilla extract
  • pinch of salt

Filling:

Topping:

To Serve (Optional):

  • coconut yoghurt

Preparation

  1. To a bowl, combine almond flour, cacao powder and a pinch of salt. Mix well.
  2. Add the maple syrup, soy milk and vanilla extra and mix until well combined. The mixture should stick together when pressed. Add a touch more soy milk if needed.
  3. To a greased or lined tart pan (8 to 9 inch), press the mixture evenly across the bottom and up with sides using your fingers or the back of a spoon. Set aside to chill in the freezer.
  4. Meanwhile, place the Sour Cherry & Madagascan Vanilla Chocolate , coconut milk and cherry juice into a saucepan. Heat over low, continuously stirring, for 3 to 5 minutes or until fully melted. Remove from heat.
  5. Pour the filling into the tart pan, and top with the chopped Sour Cherry & Madagascan Vanilla Chocolate.
  6. Set in the freezer for 3 to 4 hours, or until the filling is fully set and the shell has hardened.
  7. Slice into 8 to 10 slices and optionally serve with a dollop of coconut yoghurt.

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