This cake is one of the decadent tart cakes I have ever made. It took a bit of time and I would definitely only recommend doing this if you really feeling up to put in a little bit of extra time. It’s worth it and it is a good idea to have a kitchen helper, like say your Mom. Ensure you read the whole recipe, start with crust prep then make your filling aka the top layer!
Ingredients:
To Start create the crust! Then you can do the top layer!
FOR THE CRUST:
-1 and a 1/4 cups packed pitted Medjool dates
-1 and a 1/2 cups unsweetened shredded coconut
-2 1/2 tablespoons ground almonds, or hemp seeds unground
-2 1/2 tablespoons unsweetened raw cacao powder
-1 1/2 tablespoon coconut oil
-1/4 teaspoon fine grain sea salt, or to taste
-1 teaspoon water (if needed to bind the dough)
FOR THE FILLING:
-3 (85%) good-quality dark chocolate bars (500 grams about)
-1 (400ml) can full-fat coconut milk, room temperature
-6 tablespoons pure maple syrup or raw heated honey (needs to be heated so it can mix well)
-small pinch fine grain sea salt
1. DIRECTIONS for PAN
Let’s get this tart started!
Line a 9-inch glass pie dish with 3 (2-inch wide) strips of parchment paper, ripped into smaller strips. About 5 total. Now place a large piece of plastic wrap (any type of saran wrap will do) and place on top and press down . The reason to strip the parchment is that it will allow you to lift the pie out after freezing easily!
2. Directions for CRUST:
Prepare the crust: In a heavy duty food processor, add the pitted dates and process until finely chopped. A big ball will form. Add in the rest of the crust ingredients and process it all until combined. This should all stick together when you press with your fingers, if not add the optional water!
Spoon and press down the crust into the glass pie dish! Spread it all out out evenly. You can freeze this all in a glass dish in the freezer while you prepare the filling.
3.Directions for FILLING
Crush or break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting and stir with spatula (or use double boiler or place a metal bowl in a pot with the bottom pot filled with water to create your own double boiler try this: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/ ).
When the chocolate is half melted you can remove it from the heat and try stirring yourself.
With a spatula, spoon the melted chocolate into a large bowl. Now pour almost the entire can (save a tiny bit) of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth.
***Now you can pour it onto your crust that has been in the freezer! Use the left over coconut milk to make a design once it has been poured into the crust!
IF you have too much filling in your pie plate you can freeze it and eat it later as a treat! YUM!
Freeze this for 2 hours at least and them pop and wriggle gently out the pan. Let thaw out for a bit and it will be perfect.
