Chocolate Fudge Tart

Chocolate Fudge Tart

By Mindfully Jessica and Califia Farms

A raw, vegan, dairy-free, gluten-free and totally rich and satisfying chocolate fudge tart. You only need a tiny slice and you’re in fudgy chocolate heaven! It uses Califia Farms Chocolate Coconut Almond Blend which is delicious, dairy-free, low in sugar and made with a blend of almond milk and coconut cream for creaminess.

RatingDifficultyIntermediate

Prep Time25 minsTotal Time25 mins

Base
 ½ cup Almonds
 ½ cup Pecans
 1 cup Pitted medjool dates
 1 tbsp Rice malt or maple syrup (if mixture is dry)
 1 pinch Salt
Filling
 1 cup Cashews, soaked for a few hours
  cup Califia Farms Chocolate Coconut Almond Blend
 ½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)

1

Process the nuts into fine pieces in a food processor.

2

Add in the Medjool dates and salt, and pulse until the mixture combines evenly.

3

Add a dash of syrup if extra moisture is needed to get the base to stick together.

4

Press into a cake tin. I used a rectangle quiche tin.

5

Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.

6

Pour into the base and smooth out. Place the tart into the freezer to firm up.

7

When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!

TweetSaveShareShareBigOven

Ingredients

Base
 ½ cup Almonds
 ½ cup Pecans
 1 cup Pitted medjool dates
 1 tbsp Rice malt or maple syrup (if mixture is dry)
 1 pinch Salt
Filling
 1 cup Cashews, soaked for a few hours
  cup Califia Farms Chocolate Coconut Almond Blend
 ½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)

Directions

1

Process the nuts into fine pieces in a food processor.

2

Add in the Medjool dates and salt, and pulse until the mixture combines evenly.

3

Add a dash of syrup if extra moisture is needed to get the base to stick together.

4

Press into a cake tin. I used a rectangle quiche tin.

5

Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.

6

Pour into the base and smooth out. Place the tart into the freezer to firm up.

7

When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!

Chocolate Fudge Tart
Chocolate Fudge Tart Recipe
  • Save
Chocolate Fudge Tart Recipe

Jessica Thomson is an Australian food influencer and mother of two. Follow her Instagram here: @mindfullyjessica

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms / #califiafarmsau

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Share via
Copy link
Powered by Social Snap