This Chocolate Fudge Tart is rich and healthy!

A raw, vegan, dairy-free, gluten-free and totally rich and satisfying chocolate fudge tart. You only need a tiny slice and you’re in fudgy chocolate heaven! It uses Califia Farms Chocolate Coconut Almond Blend which is delicious, dairy-free, low in sugar and made with a blend of almond milk and coconut cream for creaminess.

More info:

Jessica Thomson is an Australian food influencer and mother of two. Follow her Instagram here: @mindfullyjessica

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms.

RatingDifficultyIntermediate

Prep Time25 minsTotal Time25 mins

Base

½ cup Almonds

½ cup Pecans

1 cup Pitted medjool dates

1 tbsp Rice malt or maple syrup (if mixture is dry)

1 pinch Salt

Filling

1 cup Cashews, soaked for a few hours

⅓ cup Califia Farms Chocolate Coconut Almond Blend

½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)

Process the nuts into fine pieces in a food processor.

Add in the Medjool dates and salt, and pulse until the mixture combines evenly.

Add a dash of syrup if extra moisture is needed to get the base to stick together.

Press into a cake tin. I used a rectangle quiche tin.

Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.

Pour into the base and smooth out. Place the tart into the freezer to firm up.

When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!

Ingredients