Cardamom Chocolate Tart

Gluten-Free  | Vegan | No Bake 

Ingredients: 

Crust: 

• 1 8.8 Oz Bag D’vash Khalas Dates, pitted 
• 1 1/2 Cups (214g) Roasted Almonds, Walnuts or Pecans 
• 2 Tbsp Raw Cacao Powder 
• 2 to 3 Tbsp Coconut Oil, melted 

Filling: 

• 1 Cup (227g) Full-Fat Coconut Milk from the Can, room temp 
• 9 Oz (254g or 1 1/2 Cups) Vegan Dark Chocolate Chips  
• 2 Tbsp D’vash Date Syrup 
• 1 Tsp Vanilla Paste or Extract 
• 1/4 Tsp Cardamon  

Garnish: 

• Fresh Berries 

Instructions: 

Crust: 

1. In the bowl of your food processor fitted with an S-blade, add pitted dates, roasted almonds, raw cacao and coconut oil. Pulse until the mixture is well combined and resembles coarse sand.

2. Transfer the crust to your 9inch (23cm) tart pan with removable base and  evenly press into the bottom and up the sides of the pan. Place in the  freezer while we work on the filling. 

Filling: 

1. Heat coconut milk in a small saucepan until simmering.  
2. Place chocolate chips in a heat proof bowl and pour hot coconut milk on  top. Let stand, untouched for 1 minute and slowly stir together until  combined.
3. Stir in date syrup, vanilla and cardamom.
4. Pour chocolate filling into crust, making sure to spread evenly.
5. Refrigerate for 2 hour or until set. Garnish with berries and/or flakey sea  salt and enjoy! 

Notes: 
– Can coconut milk tends to separate. Make sure to whisk together and  strain before measuring. Straining ensures a smooth filling.
– Store leftovers in an airtight container and in the fridge for up to 4 days!

Short Stack Kitchen for D'vash Organics