Chocolate is something that I think everyone likes to enjoy once and a while – for those who are not already die-hard fans. I enjoyed a pecan-crusted chocolate ganache tart while out to dinner with a friend a while back and enjoyed it so much I thought it would be the perfect dessert to transform into a macrobiotic masterpiece.
This recipe uses no processed or refined sweeteners and is completely vegan and soy-free – many vegan chocolate puddings or ganaches are made with heavily processed silken tofu products which are made of genetically modified ingredients unless organic and GMO-free. It also requires no baking process – but does need a good rest in the refrigerator.
The result? A not-too-sweet decadent chocolate tart that is actually pretty good for you.
This dessert would make a great choice to ring in the New Year – satisfying to any taste palette and safe for any guests with dietary restrictions! Plus, you really don’t have to worry about it adding to the waistline.
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– 1 cup pecans (or walnuts)
– ½ oats
– pinch of salt
– ¼ cup coconut oil
– 2 dates
– ½ cup cashews
– 6 tbsp. cocoa powder
– 4 tbsp. tahini (can be replaced with almond butter, but I like the tanginess of tahini)
– 1 tbsp. vanilla extract
– ½ cup almond milk (can be replaced with oat, hemp, or any other vegan milk)
– ¾ cup dates
Toast the nuts until they begin to get hot; add in the oats and toast together until fragrant (if you toast the oats from the beginning with the nuts, they will burn before the nuts are properly toasted) and let cool. In a food processor, process pecans, oats, salt, oil, and dates until a dough forms. Press the dough into a spring-form pan, spreading it evenly along the bottom with no crust coming up the side.
In a food processor, process the cashews and dates until very smooth. Add cocoa powder, tahini, vanilla, and milk and process again until very smooth. Pour this mixture into the crust, smooth the top, and let it set in the refrigerator for at least 6 hours but preferably overnight.
Enjoy and Happy New Years!