Tummy Lovin’ Chocolate Tart

Taste sensation without the sugar, plus a treat for your gut bacteria!

Our gut bacteria ferment the chocolate we eat breaking down the health boosting polyphenols into anti-inflammatory compounds which then crusade around our body impacting our health. Combining dark chocolate with foods rich in prebiotics creates a synergistic effect nurturing those healthy bacteria which in turn nurture us.

Yields16 Servings
Prep Time15 minsTotal Time15 mins
Base
 ¼ tsp coconut oil
 50 g hazelnuts
 50 g unsalted pistachios, shelled
 200 g pitted Medjool dates
 40 g dark chocolate, melted
 1 tsp vanilla extract
 pinch of salt
Filling
 300 g silken tofu, drained
 150 g dark chocolate
 1 tsp vanilla extract
 1 tbsp date syrup or maple syrup (optional - taste the mixture and see if you want to add)
 2 tbsp pomegranate seeds (you'll need 1 pomegranate for the filling and decoration)
To Decorate
 2 tbsp pomegranate seeds
 1 handful (around 25g) pistachios
1

Use a little coconut oil to grease a flan tin

2

Blitz the nuts in a food processor until finely chopped

3

Add the dates and blitz until combined and a stiff paste consistency

4

Tip in the melted chocolate, vanilla and salt and mix again

5

Spoon into the flan tin and press down to create the base

6

Pop into the freezer to chill while you make the filling

Filling
7

Tip the tofu into the cleaned blender with the melted chocolate

8

Blitz until smooth and creamy

9

Add the vanilla and syrup and mix briefly

10

Remove the blade and add the pomegranate seeds, fold them in

11

Spoon the mixture over the press and using a knife spread evenly over

12

Decorate with remaining pomegranate seeds

13

Cover and freeze.

14

To serve remove from the freeze and allow to come warm slightly before cutting slices to serve. Scatter over nuts and enjoy how beautiful it looks before enjoying the taste too!

Ingredients

Base
 ¼ tsp coconut oil
 50 g hazelnuts
 50 g unsalted pistachios, shelled
 200 g pitted Medjool dates
 40 g dark chocolate, melted
 1 tsp vanilla extract
 pinch of salt
Filling
 300 g silken tofu, drained
 150 g dark chocolate
 1 tsp vanilla extract
 1 tbsp date syrup or maple syrup (optional - taste the mixture and see if you want to add)
 2 tbsp pomegranate seeds (you'll need 1 pomegranate for the filling and decoration)
To Decorate
 2 tbsp pomegranate seeds
 1 handful (around 25g) pistachios

Directions

1

Use a little coconut oil to grease a flan tin

2

Blitz the nuts in a food processor until finely chopped

3

Add the dates and blitz until combined and a stiff paste consistency

4

Tip in the melted chocolate, vanilla and salt and mix again

5

Spoon into the flan tin and press down to create the base

6

Pop into the freezer to chill while you make the filling

Filling
7

Tip the tofu into the cleaned blender with the melted chocolate

8

Blitz until smooth and creamy

9

Add the vanilla and syrup and mix briefly

10

Remove the blade and add the pomegranate seeds, fold them in

11

Spoon the mixture over the press and using a knife spread evenly over

12

Decorate with remaining pomegranate seeds

13

Cover and freeze.

14

To serve remove from the freeze and allow to come warm slightly before cutting slices to serve. Scatter over nuts and enjoy how beautiful it looks before enjoying the taste too!

Tummy Lovin’ Chocolate Tart

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