Vegan Mocha Tart with Vanilla Crème Recipe
This mocha tart is an incredibly deep, rich, and indulgent dessert, and the combination of dark, decadent flavours from the mocha and light, mild sweetness of the crème, perfectly balance and mellow out each other to create pure food alchemy.
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To make this rich and indulgent vegan dessert you will need a food processor, a springform cake tin, a couple of pans, a blender, and a serving jug for the crème!
Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 2 hours to freeze
Servings: 10
Rating:
Total Time: 2 hours 30 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- For the topping:
- 27 27 g cashews, soaked for 2 hours
- 9.5 9.5 g coconut butter
- 18 18 ml maple syrup
- 18 18 ml water
- 0.05 0.05 tsp vanilla extract
- 0.2 0.2 Tbsp freshly squeezed lemon juice
- 6 6 g cocoa powder
- 2 2 g cacao powder
- 0.1 0.1 Tbsp ground coffee, to taste
- a pinch of salt
- For the base:
- 22 22 g almonds
- 0.3 0.3 Tbsp almond butter
- 0.1 0.1 Tbsp coconut butter
- 0.2 0.2 Tbsp maple syrup
- For the vanilla crème:
- 7.5 7.5 g cashews
- 25 25 ml rice milk
- 0.3 0.3 Tbsp coconut butter
- 0.15 0.15 Tbsp maple syrup
- 0.2 0.2 vanilla pods
Method
- For the base, blend the almonds in a food processor for 1 minute, then add the almond butter, coconut butter and maple syrup. Blend for 1 minute until a fairly sticky crumb has formed.
- Pour the crumb into a 16x16cm (6x6in) springform cake tin and press down to form an even base that sticks together. Place in the fridge to keep cool.
- For the topping, Melt the coconut butter in a pan over a low-medium heat. Pour the liquid into a blender with the water, lemon juice, maple syrup and cashews. Blend for2-3 minutes until smooth. Add the cocoa powder, cacao powder, vanilla, coffee and salt. Blend again until smooth– just keep blending until it’s as smooth as you can get it – the time depends on the strength/size of your blender.
- When the mixture is smooth, remove the base from the fridge and pour the mocha mixture on top. Spread until even, then move the tart into the freezer for 2 hours to set. Alternatively, you can leave it for longer and just set it in the fridge, however this will take around 5 hours. When the cake has set, remove it from the tin to slice and serve.
- For the vanilla crème, slice the vanilla pods and scrape out the seeds. Place the seeds into the blender and add the cashews, rice milk, coconut butter and maple syrup. Blend all of the ingredients together until smooth.
- Pour the liquid into a pan and place on a low heat, stirring, for 3-4 minutes until thickened slightly into a creamier consistency. You can do this for less or more time, depending on your desired thickness. Remove from the heat and pour into a serving jug. Place the crème into the fridge to cool. When the tart has set and been sliced, pour the crème on top of each portion to serve.
Have you got a sweet tooth? Try out the recipe for our White Chocolate Tarts with Raspberries!
