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Tara Semi-Raw Vegana cu Ciocolata si Pere Semi-Raw Vegan Chocolate Tart with Wine Poached Pears Dessert

Semi-Raw Vegan Chocolate Tart with Wine Poached Pears

A semi-raw chocolate tart with a nutty almond-date crust, silky banana-chocolate cream and red wine-poached pears - rich, fragrant and ready in about half an hour.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Choose Serving Size 6 servings

Ingredients 

  • Crust:
  • ¾ cup almonds hydrated 30 minutes
  • ½ cup dates hydrated 15 minutes
  • 1 Tbsp honey or any other sweetener you want
  • Chocolate cream:
  • 4 ripe bananas sliced
  • 2 Tbsp carob powder
  • 2 Tbsp honey or any other sweetener you want
  • 100 g dark chocolate 85% cocoa
  • 2 Tbsp psyllium husks
  • Pears:
  • 5-6 small pears
  • 500 ml red sweet wine
  • 2 Tbsp brown sugar or molasses
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1 Tbsp cardamom seeds
  • 1 cinnamon stick

Instructions

  • For the pears:
  • Peel the pears. Add all the ingredients from the Pears section into a medium pot. Poach the pears for 25 minutes.
  • For the crust:
  • Add the almonds, dates and honey to your food processor. Blend well until they form a sticky paste.
  • Cover your tart pan with plastic wrap - this way you'll remove the tart from the pan much more easily! Add the paste and spread it evenly in the tart pan.
  • For the chocolate cream:
  • Add the bananas, honey, psyllium husks and carob powder to the blender. Blend until smooth.
  • Melt the chocolate. I used a steamer.
  • Add the melted chocolate to the blender over the banana cream and blend well.
  • Pour the cream into the tart pan.
  • Add the wine-poached pears and garnish with cinnamon and chocolate flakes.

Notes

Chill the tart for at least an hour before serving so the psyllium can set the cream. To keep it fully vegan, swap the honey for maple syrup or agave. Store covered in the fridge for up to 3 days.