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Black Forest Chia Tart

A vegan friendly dessert that knock everyones socks off!
Prep Time5 hrs
Cook Time10 mins
Total Time5 hrs 10 mins
Servings: 12



    Chocolate Base

    • 1 1/3 Cup Dates
    • 1 Cup Nuts Walnuts, Pecans, Macadamias
    • 3 Tablespoons Cocoa
    • 2 teaspoons Vanilla Extract
    • Optional
    • 2 teaspoons Maple Syrup

    Chocolate Chia Pudding

    • 1 Cup Coconut Cream the thickened part of the can of coconut cream/milk left in the fridge overnight
    • 1 1/2 Cups Milk of choice
    • 4 Tablespoons Maple Syrup
    • 5 Tablespoons Cocoa
    • 2 teaspoons Vanilla Extract
    • 1/2 Cup Black Chia Seeds

    Coconut Whipped Cream

    • 1 Cup Coconut Cream (remove the lid from a tin of coconut cream/milk and place in the fridge overnight. Remove and use the thickened cream discarding the watery remains
    • 2 teaspoons Vanilla Extract
    • 2 teaspoons Maple Syrup

    Cherry Coulis

    • 200 grams Cherries piped and halved(fresh or frozen)
    • 1 Tablespoon Maple Syrup
    • 1 Tablespoon Water



      Chocolate Tart Base

      • Place all the ingredients into a blender and process until the dates and nuts have broken down and are well combined. If required at 1-2 teaspoons of water to help the mixture come together.
      • If your food processor is not strong enough soak the dates in hot water first for 20 minutes before draining and then processing.
      • Line and grease a 20cm/8 inch springform cake tin. Press the chocolate tart base mixture into the base of the cake tin.

      Chocolate Pudding

      • Place all the ingredients (except for the chocolate chips) in a blender and mix until smooth. Alternatively this can be done with a hand blender. (If you have neither of these you can use a hand whisk and combine the ingredient. The resultant pudding will not be as smooth but will still taste delicious).
      • Pour the chocolate pudding over the tart base and out in the fridge for at least 4 hours to set.

      Coconut Whipped Cream

      • Palace the thickened cream, vanilla and maple syrup in the bowl of a kitchen stand mixture and whisk in high until thickened. This may take up to 5 minutes.
      • Place the cream in the fridge to thicken further before using if it has not thickened enough.
      • When ready, spread the cream over the set chocolate pudding.

      Cherry Coulis

      • Place the ingredients in a small saucepan and bring to the boil over a medium heat.
      • Reduce the heat and cook for 8 minutes, or until the cherry coulis has thickened. Allow to cool completely before placing on top of the whipped coconut cream.
      • Serve.