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
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:
- 240g Pana Organic Sour Cherry & Madagascan Vanilla Chocolate
- 3/4 cup canned full-fat coconut yoghurt
- 1/4 cup cherry juice
Topping:
- 60g Pana Organic Sour Cherry & Madagascan Vanilla Chocolate , roughly chopped
To Serve (Optional):
- coconut yoghurt
Preparations:
- To a bowl, combine almond flour, cacao powder and a pinch of salt. Mix well.
- 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.
- 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.
- 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.
- Pour the filling into the tart pan, and top with the chopped Sour Cherry & Madagascan Vanilla Chocolate.
- Set in the freezer for 3 to 4 hours, or until the filling is fully set and the shell has hardened.
- Slice into 8 to 10 slices and optionally serve with a dollop of coconut yoghurt.
Watch the video: https://www.youtube.com/embed/F1jHo3IVVvE
Source URL: https://chloeevegan.com/recipe/no-bake-sour-cherry-and-vanilla-chocolate-tart/
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