These tarts are not just vegan, they are also suitable for gluten-free and refined sugar-free diets. The Finn Crisp rye cracker crust makes for a super crunchy tart base. Together with the mousse-like chickpea filling which holds together beautifully these tarts cut like a dream. Listen out for the snap in the movie.
The recipe is for a 5” tart. It’s pretty filling, so it’s perfect for sharing… or having in two halves
For the tart crust:
- 3 Finn Crisp rye crackers/120gr almonds for low carb/gluten free
- 1.5 Tbsp Coconut sugar
- 1.5 Tbsp Coconut oil
For the filling:
- 115 g / 1/2 cup of chickpeas
- 4-5 dates
- 2 Tbsp cacao powder
- 3 Tbsp coffee
Preheat oven to 180C. Blend the crackers and sugar into breadcrumb texture then add the coconut oil and pulse. Grease the tart case with coconut oil and pour in the mixture. Bake on the middle shelf for 5 minutes or until the mixture starts to bubble. Leave it to cool and pop it into the freezer while you prepare the filling.
For the filling: brew some coffee. While the coffee is still hot pour it over the dates to soften them. Blend the chickpeas and 3 tbsp of coffee until you get a smooth mixture. Add the cacao and roughly chopped dates and blend. Remove the tart from the freezer and fill with the mixture Sprinkle with cacao powder and serve chilled. This tart is suitable for freezing, just give them a 10-minute thaw before eating.
Tips: If you aren’t using fresh dates soak them overnight in cold coffee. Swap the Coconut Sugar for 3 dates if you want to make a raw base. If you’re not mad about caffeine, try using dandelion root coffee or add a few drops of coffee extract and 3 tablespoons of plant milk.