There’s a lot to love about Camilla Fayed’s chocolate tart. For starters, it doesn’t require an oven—or any heat at all. Then there’s the fact that it features a deeply chocolatey filling that’s texturally halfway between a mousse and a cold custard. Its hazelnut-cacao-coconut crust (easily blitzed, then pressed into a pan) tastes like if an Almond Joy had a baby with Nutella. Oh, and did we mention that the whole thing’s vegan?
Fayed’s raw chocolate tart is from Farmacy Kitchen—an ode to all things plant-based, born out of her Notting Hill restaurant, Farmacy London.
"We wanted the book to appeal to as wide an audience as possible, vegans and non-vegans alike," says Fayed. "Chocolate tarts are an undisputed worldwide favorite as a dessert option, and so it only seemed natural to ensure we included a yummy, plant-based alternative. This recipe is 100% plant-based, organic, GMO-, refined sugar- and chemical-free."
We made it in a round, 9-inch springform pan rather than the square one specified in the instructions, and it worked like a dream. (One we’ve had every night since, to be specific.) In fact, the round shape gave it a festive, cake-like stature that contributed to its other show stopper-y qualities and made it easy to slice. Because it's no-bake, we'd guess that you can make it in just about any high-sided cake, pie, or brownie dish.
Fayed recommends serving it with chia jam—we loved it coupled with a seedy, tart variety. "One could always get creative and add seasonal fruits as a topping," says Fayed. "Such as raspberries in the summer." It’d also be great with a pinch of salt and a dollop of coconut yogurt sweetened with a little maple syrup. (But for the record, we’d happily take it plain any day.)
| 3/4 | pound Medjool dates, pitted (for the paste) |
| 1/2 | cup water |
| 2/3 | cup hazelnuts |
| 1/3 | cup desiccated (dried) coconut |
| 3 | tablespoons cacao powder |
| 3 | tablespoons cacao nibs |
| 1 | pinch of salt |
| 1 | cup dates, pitted, plus extra if needed (for the crust) |
| 3/4 | pound Medjool dates, pitted (for the paste) |
| 1/2 | cup water |
| 2/3 | cup hazelnuts |
| 1/3 | cup desiccated (dried) coconut |
| 3 | tablespoons cacao powder |
| 3 | tablespoons cacao nibs |
| 1 | pinch of salt |
| 1 | cup dates, pitted, plus extra if needed (for the crust) |
| 1 2/3 | cups cashew nuts, soaked overnight, then drained |
| 10 1/2 | ounces date paste (see above) |
| 1 | teaspoon vanilla extract |
| 1/4 | teaspoon salt |
| 1 | cup water |
| 1 1/4 | cups cacao powder |
| 1/2 | cup coconut oil |
| Fruit Chia Jam, to serve (we like this formula) |
| 1 2/3 | cups cashew nuts, soaked overnight, then drained |
| 10 1/2 | ounces date paste (see above) |
| 1 | teaspoon vanilla extract |
| 1/4 | teaspoon salt |
| 1 | cup water |
| 1 1/4 | cups cacao powder |
| 1/2 | cup coconut oil |
| Fruit Chia Jam, to serve (we like this formula) |
Have you made this tart? Let us know what you think in the comments!
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Written by: Ella Quittner
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11 Comments
While it's not the main flavor (chocolate is!), you'd be able to taste it subtly in the sweetness. That said, it wouldn't feel like you were eating big pieces of plain dates.
Ella
I haven't tried it any other way, but I suspect almonds would do the trick!
Ella
See what other Food52 readers are saying.