Double Chocolate Cherry Tart
Prep: 15 minutes
Cook/Chill: 30 minutes bake - chill for 2 hours
100 dates, soaked in boiling water for 10 minutes
2 tablespoons melted coconut oil
30g cocoa powder
350g silken tofu
40g cocoa powder
75g cooked sweet potato
50g Natvia natural sweetener
2 tablespoons cornflour
1 teaspoon vanilla extract
50g frozen cherries
- Place the nuts, oats, drained dates, oil and cocoa powder into a food processor and blitz up well until broken down and the mixture comes together. Press into a greased loose bottomed 20cm fluted tin.
- Next place the chocolate filling ingredients into a blender and whizz up until smooth. Spoon into the base and spread out to fill the base. Scatter over the cherries.
- Bake at 180C for about 30 minutes until firmed up. Leave to cool then chill in the fridge for 2 hours to set.
- Pop out of the tin and slice up. Enjoy!