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Double Chocolate and Coconut Cream Tart

Double Chocolate and Coconut Cream Tart

Servings : 1 Tart / 8 Slices

This decadent tart is perfect to kill all chocolate cravings but, at the same time, it serves up healthy omega, proteins and good fats. Who can resist?



3 Cups Rolled Oats

1/3 Cup Coconut or Muscovado Sugar

1/3 Cup Shelled Hemp Seeds

2/3 Cup Raw Cacao Powder

1/3 Cup Melted Coconut Oil

2/3 to 1 Cup of Water

1 Teaspoon Vanilla Extract



4 Cups Hemp Milk

1/2 Cup Raw Cacao Powder

1/2 Cup Maple Syrup or raw Honey

2 Teaspoons Vanilla Extract

1/3 Cup Cornstarch diluted in 1/2 Cup water



Preheat the oven to 200°C

Line a 26 cm Pan with Waxed Paper. Grease the paper with coconut oil

Put all the ingredients of the crust into a food processor and process until you have a well mixed mixture.

Must be moldable but not wet.

Dependent if it is too dry or too wet, add more oats or more water.

Put the mixture into the prepared pan and press into the pan to cover the entire surface.

Tip : Dip a dessert spoon into water and use that to smooth the crust over the bottom and into the corners.

Bake for about 20-25 minutes or until it is dry and crunchy.

Watch it after 15 minutes to make sure you get a golden, dried, but not burnt crust.



While the crust is baking, warm the milk, honey or syrup, vanilla and cocoa over a medium heat.

Stir well.

Once it reaches a boil, lower the heat to the minimum and add the diluted cornstarch mixture.

Stir constantly until it begins to thicken. Make sure there are no lumps left.

Pour the mixture over the crust.

Place in the fridge and cool.

 Just before serving, remove and decorate with coconut cream with a bit of grated dark chocolate on top.

Posted by Hemptons