Something I like to make on repeat every summer is this Choc Berry Tart – it’s the perfect #plantbased dessert for your Festive Season 
So here’s what you’ll need to make this:
Vitalityandmore Chocolate Berry Tart
For the Base:
1 cup raw almonds
1 cup dates pitted and soaked in a little warm water for 5 min to soften
½ cup raw buckwheat
¼ cup shredded coconut.
For the Filling:
2/3 cup extra virgin coconut oil
1 cup raw cacao Loving Earth
1/3 cup raw cacao butter
¾ cup rice syrup or maple syrup (whichever you have I’ve made it with both)
To Top:
Fresh berries of your choice and mint leaves
Method:
Firstly we start with the base, blend all items in your high speed blender – I used my Vitamix on medium blend so as it’s not totally blitzed into meal, should still be a little crunchy. Place in a lined tart flan and leave in the freezer to set for a quick 10 minutes. Meanwhile get started on your filling by bringing a double boiler to heat and then melt off the cacao butter first, then slowly adding the coconut oil to melt, syrup and lastly the cacao powder. You should be gently whisking it through until you see it all combine and make a silky smooth chocolate ganache type look – be careful not to overheat it.
Then quickly remove your base from the freezer pour the chocolate filling on top and back in the freezer to set. I always like to make this the night before, you should allow at least 4-6 hours for it to set. Note: halfway through the setting, well let’s say about ¾ of the way through remove it and decorate with your berries and mint.
That’s it my friends it really is a simply tart to make, and it will please your most discerning guest over the holiday season. Totally vegan, gluten free, no bake so easy to prepare beforehand if you’re entertaining and 100% guaranteed delicious and decadent!!! Please keep it refrigerated.
• It’s 100% Vegan – Plant Based
• Totally Refined Sugar Free
• And 100% Gluten Free
Happy Wednesday friends xx
