Velvety Vegan Chocolate Date Tart

Serves: 8 Prep: 2_hours Cook: 40_mins

Ingredients

Dusting of flour

320g shortcrust pastry

For Date Caramel:

180g medjool dates, pitted

400ml Biona Coconut Milk

For Ganache

200g dairy-free dark chocolate

3 tbsp Biona Raw Virgin Coconut Oil

1 tsp vanilla extract

A sprinkle of flaky salt

Method

On a lightly floured surface, roll the shortcrust pastry into a large rectangle, big enough to fit into a 20cm tart tin, then place it into the fridge to chill for 30 minutes.
Preheat the oven to 200/180C fan.
After chilling, line the pastry with greaseproof paper and fill with baking beans. Place in the oven for 15–20 minutes, remove the paper and beans, then bake for another 15 minutes until golden. Let the pastry cool in the tin, trimming any excess.
Remove the pastry from the oven and leave to cool in the tin, trimming any overhang sides.
Whilst the pastry is cooling, begin making the date caramel. Start by warming 400ml of coconut milk over the hob until it is steaming. Then pour 120ml of the coconut milk over the dates, leaving them to soak for 5 minutes.
Once the dates have soaked, place them into a food processor with the vanilla extract and a pinch of flaky salt and blend until smooth. Once blended, spread the caramel onto the tart base and place into the fridge to set for 30 minutes.
Next, begin making the ganache topping. Over low heat, heat the remaining coconut milk until steaming. In a large bowl, add the chocolate and coconut oil, and pour the warm coconut milk over the top. Leave the mixture to sit for a minute, then gently stir until fully combined.
Spread the ganache over the caramel layer, sprinkle with some flaky salt and leave to set in the fridge for an hour.
Finally, bring the tart down to room temperature before slicing and you are ready to enjoy. Each bite is rich, decadent, and perfectly sweet!