Vegan Chocolate Tart (Gluten-Free)

myquietkitchen.com

RiversNorth

1 (11-inch) vegan tart crust, baked - See instructions in post to scale for smaller pans.

1 (14 oz.) can full-fat coconut milk - Do not use "lite" milk or the tart won't set properly.

1 cup raw cashews or ½ cup nut/seed butter of choice - Try peanut butter or tahini for slightly different flavor.

2 teaspoons vanilla extract

2 tablespoons brewed coffee or 1 teaspoon good quality balsamic vinegar

2 tablespoons cocoa powder plus more for garnish

¼ teaspoon fine sea salt

10 ounces dairy-free chocolate (55 to 60% cacao), melted

1 to 2 tablespoons organic cane sugar, optional

subheading: Date-Hazelnut Crust (if not using the tart crust linked above):

2 cups whole raw or toasted hazelnuts

1 ¼ cups pitted medjool dates, approx 15 large

pinch sea salt

Directions at myquietkitchen.com

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