Chocolate Fudge Tart
April 12, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- 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
Process the nuts into fine pieces in a food processor.
Add in the medjool dates and salt, and pulse until the mixture combines evenly.
Add a dash of syrup if extra moisture is needed to get the base to stick together.
Press into a cake tin or a rectangular quiche tin.
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.
Pour into the base and smooth out and then place the tart into the freezer to firm up.
When ready to serve, decorate with fresh berries, almonds and coconut.
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.