This is my friend Rose. She is one of the few people in my life that I will willingly spend hours in the kitchen cooking and talking about life. In fact, we have probably clocked enough time in the kitchen between us to open a café (hint, hint). Rose is a vegetarian who is flirting with Veganism. Why? Simply because she cares about animals’ lives and doesn't believe their lives are ours for the taking.
Spending time with Rose has not only been soul enriching as a friend but it has also been very educational. When she comes over, we cook only vegetarian dishes because I have recently decided not to include meat in any of my meals. I haven't crossed over to become a full-fledged vegetarian. I have simply decided to be a flexitarian. What exactly is flexitarian you ask? When I feel for meat I eat it, as long as it is free range and ethically raised. If I don't trust the source or if I don't feel for it, I eat vegetarian.
The one thing Rose has taught me is that there is no limit when it comes to tasty, healthy and protein packed vegetarian options. Together we have created dishes that are mind blowing and I will definitely be sharing them with you on The Truffle Journal.
For now, I wanted to share this vegan chocolate tart recipe that is quick and simple to make. I must admit that regardless of your food choices this one is a win.
1 cup raw almonds
3 tablespoons shredded coconut
7 pitted majool dates
2 tablespoons coconut oil melted
1 cup of coconut milk
175 grams dark chocolate
3 tablespoons agave nectar (optional)
Berries and figs to decorate or crushed sea salt
Preheat the oven to 180 degrees Celsius.
Add dates, coconut and almonds to a food processor and blend until it forms fine crumbs.
Add coconut oil and blend until the mixture is sticky. You might need to use a spoon to make sure it has all mixed through.
Pour the mixture out into a 24cm quiche dish and flatten it with your fingers packing it down evenly.
Bake in preheated oven for 8 minutes. Once ready set aside to cool.
For the filling mix the chocolate and coconut milk in a heat proof bowl over simmering water. As soon as the chocolate melts remove it from the heat and allow the remaining heat to melt the rest of the chocolate.
Add the agave and mix until all is combined.
Pour the filling into your dish. Gently tap the dish on the counter to knock out all the bubbles.
Refrigerate for at least 6 hours.
Just before you serve your tart you can slice up your figs and berries and decorate. If you have chosen to leave them off you can also crack some salt on the tart before serving!