Vegan Salted Chocolate Cream Tart

Weekend yumminess sorted.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
𝘊𝘳𝘶𝘴𝘵
✨1 cup Medjool dates (210-230g), about 9 or 10 large dates
✨1/2 cup raw walnuts
✨3/4 cup raw pecans (or almonds)
✨ 4 tablespoons almond butter
✨1/2 tsp sea salt
✨ 1/2 tsp ground cinnamon
✨ 5 tablespoons Soma Cacao

𝘍𝘪𝘭𝘭𝘪𝘯𝘨
✨320ml coconut cream
✨ 1/2 Cup Soma Cacao
✨2 tablespoons maple syrup
✨ 1/3 cup coconut oil
✨6-7 large medjool dates
✨1 tsp vanilla extract
✨ large pinch of sea salt

𝗠𝗲𝘁𝗵𝗼𝗱
𝘊𝘳𝘶𝘴𝘵
1. Remove the pits from the dates. Soak them in hot water for 5 minutes, then drain well.
2. Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao to a food processor. Blend until you have a slightly sticky dough.
3. Press the dough onto the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer to firm up for 20 minutes.

𝘍𝘪𝘭𝘭𝘪𝘯𝘨
4. While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, Soma Cacao, and coconut oil. Whisk frequently until melted and smooth. Allow to cool slightly.
5. Remove the pits from the dates and tear into pieces. Add them to the food processor, along with the vanilla, sea salt, and and the melted chocolatey mixture. Blend until everything is combined and completely smooth and silky, scraping down the sides as needed.

𝘈𝘴𝘴𝘦𝘮𝘣𝘭𝘦
6. Pour the chocolate filling into the chilled tart crust. Garnish with flaky sea salt. Chill the tart in the freezer for 2 hours or until set and firm. Garnish with fresh raspberries and allow to sit at room temperature for 10 to 15 minutes before serving.

Have a beautiful weekend Soma crew. PS stay tuned for some exciting announcements next week...

Huge thanks to rainbowplantlife for the recipe inspo.
📸 rainbowplantlife