Originally, I had intended to share a savoury recipe with you today. However, after a last minute change of heart I decided to post this chocolate truffle tart instead. Last week, I had been working on a really tasty scrambled tofu buckwheat bowl recipe that I absolutely fell in love with. The tofu dish is full of so many delicious flavours and lots of amazing ingredients, and I had already made plans for the post! I even mentioned it on my instagram yesterday. However, as a result of my last minute dessert making yesterday, I ended up making something on a whim that was just so special, I had to share it with you here first. It’s something I instantly became so obsessed with.
Yesterday, I decided to create myself a chocolate tart just for some fun. You know how much I love chocolate, and when it’s on my mind I just have to eat it. Hahaha! I was really craving something chocolatey, and I decided that I would make myself this tart. I based the recipe on my original mocha tart, and then added in a really fudgy, decadent chocolate base. For the truffle effect, I used cocoa butter in the filling to give it a firmer, more solid texture. The double chocolate combination was sheer bliss, and it was perfect for my cravings. The creaminess and richness of the tart was incredible, and after just one bite of it, I was completely hooked. I knew I had to write the recipe up on here asap so you could try it, so that’s why I decided to post it today – even though it means waiting an extra few days before seeing my new buckwheat bowl recipe..!
When it came to decorating the tart, I wanted to stick with all chocolatey ingredients. I decided to top it with a few crumbled pieces of Raw Gorillas Cacao Munchies, which the brand had kindly gifted to me, and a sprinkling of cocoa powder. The raw munchies added a really nice crunchiness to the tart, and paired perfectly with the flavours. I would definitely recommend trying them!
I actually ate some of this tart for breakfast this morning.. I just can’t help myself. It’s so delicious! I hope you enjoy the recipe!
chocolate truffle tart
serves about 8-10
for the base:
275g medjool dates (about 14)
1/2 cup (60g) cocoa powder
1/2 cup (80g) Brazil nuts
1/4 tsp vanilla powder
for the top:
1 cup (165g) cashews
1/2 cup (75g) cocoa butter – I used Real Food Sources drops
1/2 cup + 1 tbsp (140ml) maple syrup
1/2 cup + 1 tbsp (140ml) water
1/3 cup (45g) cocoa powder
1/4 cup (20g) raw cacao powder
5 drops liquid stevia
1/2 tsp vanilla powder
- Firstly, make the base. Add the dates, cocoa powder, brazil nuts, vanilla and salt into a food processor and blend for a few minutes or so until they have formed a sticky crumb consistency. When this is done, pour the mixture into a cake tin which has a removable base (I used a 7.5″/18 cm tin). Then, press the mixture firmly into the tin so that it sticks together and forms a base. Then, set it aside.
- Next, add the cocoa butter into a small pan and place it onto a low-medium heat. Stir it together for a couple of minutes or so until it has melted. Then, pour it into a strong blender (I used my Froothie Optimum G2.1 Blender) with the cashews, water and maple syrup. Blend the mixture until it is smooth. Then, add in the cocoa powder, cacao powder, vanilla and salt, and blend again until smooth.
- When the topping is smooth, get your cake tin and remove all of the topping from the blender, and pour it onto the base to cover it. Then, move the tart into the freezer to set for about 30 minutes. When the tart has set, remove it from the cake tin, slice and serve. Keep it in the fridge, or somewhere cool in between servings.