This year we are joining in with Veganuary, and to celebrate here is our first new vegan recipe! As with most of our recipes this is also gluten free, and healthy because it has no refined sugars. Overall it is also pretty low carb because the crust is so thin so it can even work if you are on a low carb diet too.
I’ve posted a basic recipe here, but its really versatile and you can add whatever flavouring you like. For Christmas day I made a chocolate and orange version, pictured here. For New Years Eve I made a chocolate and Amaretto to take to a friends party (sorry I was too rushed to take a picture of that version!) and to be honest I think that was my favourite by far!
The pastry is nice and crisp, and the ganache is seriously creamy and indulgent. Our non-vegan, gluten eating friends loved it and didn’t even realise or care that it was healthy, vegan or gluten free!
The brilliant thing about this is that even though it looks very impressive, it really is quick and easy. Decorate the top with grated orange zest, almond flakes or why not try peanut butter and smoked sea salt flakes. For this recipe you could also use two of our own raw chocolate bars which will add nutty bits to the ganache, which would work really well with a little rum and raisin too. I used a vegan 70% dark chocolate, which is quite easy to find in the supermarket. I think a white chocolate would also work really well – actually I might give that a go myself!
Ingredients (makes one medium tart, or four small tarts)
you will need one 8inch loose base cake dish, or silicon cupcake tray or cases
90g tiger nut flour
30g tapioca starch
45g coconut oil
1-2 tablespoons tiger nut milk or water
optional pinch of cinnamon or Christmas spice mix
1/2 can (200 mls) coconut milk
100g dark vegan chocolate
1 tablespoon cacao powder
1 teaspoon vanilla extract
a little maple syrup or sweetener (optional)
Combine the flours, then melt the coconut oil and mix in. Add a little tiger nut milk or water until it forms a ball. Don’t over mix, as soon as it forms a ball it’s ready.
Lightly grease the cake dish, and press the pastry in to the base and sides to make a tart shape.
Lightly prick the base. Bake in oven at 160 C for 10-12 minutes. Leave to cool.
Add the ganache ingredients to the pan.
Heat slowly until melted. Keep stirring and don’t let it boil. Taste, and add extra sweetener if needed.
When it’s ready pour into the cake base. Leave to cool, then pop into the fridge for an hour or so to firm up nicely. Then decorate and serve!
The tart should last for about 5 days – although to be honest its always eaten long before that!