Ingredients
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the crust :
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1 cup whole -wheat pastry flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 tablespoon coconut oil, melted and slightly cooled
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of cinnamon , optional
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the filling :
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1 can full -fat coconut milk (do not shake!)
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1/2 cup unsweetened cocoa powder
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1/4 cup maple syrup or agave nectar
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1/2 teaspoon vanilla extract
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground ginger
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1/4 teaspoon ground turmeric
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1/4 teaspoon black pepper
Directions
Sub-title: A delicious and nutritious vegan dessert made with Moroccan spices, golden milk powder, and chia seeds
Ingredients:
For the crust:
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon coconut oil, melted and slightly cooled
Pinch of cinnamon, optional
For the filling:
1 can full-fat coconut milk (do not shake!)
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup or agave nectar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
Instructions:
Crust:
Preheat oven to 350°F (180°C). Line a small tart pan with a removable bottom with parchment paper and lightly grease the sides.
In a large bowl, whisk together the flour, baking soda, and salt. Add the melted coconut oil and mix until well combined. The mixture will resemble wet sand.
Press the crumbly mixture into the prepared pan using your fingers or a spoon, making sure to get it up the sides as well. Bake for 10 minutes, or until set but not browned. Remove from the oven and let cool completely.
Filling:
Place all the filling ingredients in a blender and puree until smooth and creamy. If you’re using a regular blender like Magic Bullet, you may need to stop halfway through and scrape down the sides before continuing.
Tip: To achieve a thicker consistency, place the filled crust in the freezer for about 10 minutes before pouring on the filling. This helps prevent any overflow during baking.
Pour the filling over the cooled crust and spread evenly with a spatula. Place the tart back in the refrigerator while preparing the chia seed topping.
Chia Seed Topping:
Mix together 1/2 cup chia seeds and 1/2 cup water in a small bowl. Stir well to combine. Allow the mixture to sit for 5-10 minutes, or until thickened and gelatinous.
Spoon the chia seed topping onto the filling, spreading it out evenly.
Difficulty level: Easy
Note: You can also use store-bought vegan pie crust if you prefer. Just follow the package instructions and adjust the cooking time accordingly.
Nutrition Facts per serving (assuming one serving size is 1/8th of the entire tart):
Calories: 350 | Fat: 29g | Saturated fat: 22g | Cholesterol: 0mg | Sodium: 105mg | Carbohydrates: 24g | Fiber: 8g | Sugar: 12g | Protein: 8g
