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This mouth-watering Double Chocolate Cherry Tart is filled with yummy taste and without any sugar. Enjoy this deliciousness guilt free!

 

  • Serves: 10
  • Prep: 15 minutes
  • Cook/Chill: 30 minutes bake - chill for 2 hours

This mouth-watering Double Chocolate Cherry Tart is filled with yummy taste and without any sugar. Enjoy this deliciousness guilt free!

 

  • Serves: 10
  • Prep: 15 minutes
  • Cook/Chill: 30 minutes bake - chill for 2 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

  • TART:
  • 100g nuts
  • 100g oats
  • 100 dates, soaked in boiling water for 10 minutes
  • 2 tablespoons melted coconut oil
  • 30g cocoa powder
  • CHOCOLATE FILLING:
  • 350g silken tofu
  • 40g cocoa powder
  • 75g cooked sweet potato
  • 50g Natvia natural sweetener
  • 2 tablespoons cornflour
  • 1 teaspoon vanilla extract
  • 50g frozen cherries

METHOD

  1. 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.
  2. 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.
  3. Bake at 180C for about 30 minutes until firmed up. Leave to cool then chill in the fridge for 2 hours to set.
  4. Pop out of the tin and slice up. Enjoy!

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