Vegan Chocolate and Maca Tart with Pistachio Base
This luxuriously rich vegan chocolate tart contains three powerful aphrodisiacs (pistachios, maca and chocolate) that are guaranteed to spark desire this Valentine’s Day.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This vegan chocolate tart with maca and a pistachio base is a decadent treat designed to captivate your taste buds and set the stage for a romantic Valentine’s Day celebration.
The crisp and nutty base is made from blend of pistachios, cocoa powder, and biscuits, providing the perfect crunchy foundation for the rich and velvety chocolate-maca filling. Garnished freeze-dried raspberries and pistachios, this dessert not only delights the senses but also caters to a sophisticated palate, making it an ideal centerpiece for a romantic evening.
Aphrodisiac-rich ingredients
This vegan chocolate tart is truly tantalising, featuring three renowned aphrodisiac ingredients – pistachios, maca, and chocolate.
Pistachios, with their distinctive flavour and texture, are believed to enhance energy and vitality. Maca, a revered Peruvian root known for its adaptogenic properties, is thought to support stamina and hormonal balance – just what your body needs before a night between the sheets!
Combined with the undeniable allure of dark chocolate, celebrated throughout history as a symbol of love and pleasure, this tart becomes a sensual masterpiece that promises to ignite passion and infuse your Valentine’s Day with an extra touch of romance.
How to make a vegan chocolate tart
Making this sensational vegan chocolate and maca tart is a breeze. Begin by pulsing the pistachios, cocoa powder, and biscuits in a food processor to form a fine breadcrumb consistency for the base. Don’t blend it too fine as a little texture from the pistachios gives the base a lovely crunch. Then, press the mixture into a tart case and refrigerate to set while you make the filling.
For the luscious chocolate filling, whisk together maca powder, soy milk, sugar, and cornflour in a saucepan until smooth, then bring the mixture to a boil and pour it over broken chocolate pieces.
Allow the tart to chill in the fridge for 3-4 hours until it achieves the perfect set. When serving, garnish with freeze-dried raspberries and pistachios for a visually stunning and irresistibly delicious Valentine’s Day dessert.
Total Time: 4 hours 30 minutes
Prep Time: 40 minutes, plus 4 hours to set
Calories: 555
Servings: 8
Rating:
Nutritional information per serving:
Serving size
133g
calories
555
fat
36g
saturates
14g
carbs
51g
sugars
21g
fibre
8g
protein
9.3g
salt
0.68g
Total Time: 4 hours 30 minutes
Calories: 555
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the base
- 37.5 37.5 g vegan biscuits
- 0.25 0.25 Tbsp cocoa powder
- 7.5 7.5 g pistachios
- 0.5 0.5 Tbsp dairy-free butter, melted
- For the tart
- 30 30 ml soya milk
- 0.375 0.375 Tbsp caster sugar
- 0.125 0.125 Tbsp cornflour
- 0.1875 0.1875 tsp maca powder
- 37.5 37.5 g dark chocolate, broken into pieces
- For the garnish
- 0.375 0.375 tsp freeze-dried raspberries
- 7.5 7.5 g pistachios, coarsley chopped
- You will also need
- 8-inch tart case
Method
- To make the base, add the biscuits, cocoa powder and pistachios to a food processor and blend to a fine breadcrumb consistency. Stir in the butter until the mixture comes together. Press this into the bottom of the tart case and place in the fridge to set.
- For the tart topping, add the milk, sugar, cornflour and maca powder to a saucepan and whisk together. Bring to the boil while whisking until the mixture is smooth and has thickened. Pour the hot mixture over the broken chocolate pieces and stir until the chocolate has completely melted.
- Pour the topping onto the base and place into the fridge for 3-4 hours until it is completely set. Garnish with the raspberries and pistachios before serving.
Love dessert but looking to eat healthier? Try these naturally sweetened, healthy vegan desserts.
