Vegan Chocolate Tart with Pecan Crust

Ingredients

• 1 ½ cups raw cashews

• 1 cup pecans

• ¼ cup raw cacao powder

• 1 cup dates (about 10)

• 1 tablespoon coconut oil

• ½ cup chocolate chips , melted

• ¼ cup cacao powder

• 2 tbsps coconut oil

• 1/4 cup maple syrup

• 1 tsp vanilla

• Pinch of salt

• 2 - 3 tablespoons water as needed

• Additional pecans to garnish

Instructions

• Place the cashews in a bowl. Top with hot water so the cashews are covered by at least 1" of water and let soak for at least 60 minutes.

• While the cashews are soaking, make the crust. Add the pecans, cacao powder, dates and coconut oil into the food processor. Process on high until a thick dough comes together. Transfer the dough into a tart pan and press it into a crust.

• Drain and rinse the cashews then transfer them to a blender. Add the melted chocolate chips, cacao powder, coconut oil, maple syrup, vanilla, salt and 2 tablespoons of water. Blend on high until smooth and creamy (you want it to be thick, but still somewhat pourable (kind of like the consistency of a thick pancake batter). If it's too thick, add another tablespoon of water.

• Pour the filling into the crust and, if using, arrange extra pecans on the top. Freeze for at least 2 hours, preferably overnight.

• When ready to serve, allow the tart to come to room temperature for about 10 minutes. The cut it into slices and enjoy!