Chocolate Fudge Tart

10-12
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (46.4 g)
  • Calories 153.2
  • Total Fat - 8.5 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 1.5 mg
  • Sodium - 30.4 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 4.6 g
  • Sugars - 10.4 g
  • Protein - 2.5 g
  • Calcium - 32.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Process the nuts into fine pieces in a food processor.

Step 2

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

Step 3

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

Step 4

Press into a cake tin or a rectangular quiche tin.

Step 5

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

Step 6

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

Step 7

When ready to serve, decorate with fresh berries, almonds and coconut.

Step 8

Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!

Tips & Variations


No special items needed.

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