Christmas Tree Chocolate Tart

Need some sweet inspiration for the holidays? Try my Christmas tree chocolate tart made with tahini and maca: it’s just right for this festive time of year. Decorate the dessert with pomegranate ornaments and two fig slices as a topper. Pro tip: add fresh sage leaves to bring this flavor combination to the next level!

INGREDIENTS

FOR THE BASE (for 6 tarts of 4 inches - 10cm)

2 cup raw almonds
8 big soft Medjool dates, pitted and chopped
1/4 cup cacao powder
2 Tbsp cacao nibs
2 tsp tahini
1/2 tsp pure vanilla extract
1/4 tsp pink Himalayan salt

FOR THE CHOCOLATE CREAM

2 + 1/2 cup cashews, soaked for at least 6 hours
1/2 cup cacao powder
1 cup almond milk, homemade (*See note)
1/4 cup coconut nectar
2 Tbsp coconut sugar
2 Tbsp peanut butter (optional)
2 tsp maca powder
2 tsp tahini
1/2 tsp pure vanilla extract
1/2 cup coconut oil, melted (+ 3 extra Tbsp at the end)
1/3 tsp pink Himalayan salt

PREPARATION

INSTRUCTIONS

To make the base, pulse the almonds in a food processor until they break down into small pieces.
Add the chopped dates, cacao powder, vanilla, tahini and salt and blend again until it sticks together into a dough (If your dates are not soft enough, pre soak them in hot water between 15-30 minutes to soften)
Add cacao nibs last and pulse a few times until incorporated.
Divide your dough in 6 equal parts and line the base of your pans with plastic wrap.
Gently press the dough into the pans with your fingers and place them in the freezer until set.
In the meantime prepare the chocolate cream blending all the ingredients together, except the coconut oil, in a high-speed blender until very smooth and creamy.
Stream coconut oil and blend until incorporated. Don’t over blend the mixture.
Pour the mixture into the tart molds, cover, and freeze for at least 2 hours or until set.
Add 3 extra Tbsp of coconut oil to remaining cream, blend for a few more seconds and refrigerate in an airtight container until ready to use.
One hour before serving, remove molds from the freezer.
Fill a pastry bag with the reserved chocolate cream and decorate the top of your tarts (I used a closed star piping tip)
Garnish with pomegranate seeds, figs, and sage leaves if desired.

* to make your own almond milk just blend 1 cup of soaked almonds with 3 cups of filtered water and a pinch of salt, and strain the mixture through a nut milk bag.