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Vegan/Gluten Free Raw Dark Chocolate Tart

By

Rate this recipe 3/5 (30 Votes)

Ingredients

  • Crust:
  • 3/4 C Cocoa Powder
  • 3/4 C Almond Flour
  • 1/2 C Maple Syrup
  • 1/4 C Coconut Butter
  • Pinch of Salt
  • Filling:
  • 2 1/4 C Cocoa Powder
  • 2 1/4 C Maple Syrup

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Robot Coupe all crust ingredients and line pie pan

Step 2

Robot Coupe all filling ingredients and fill pie pan

Step 3

Freeze until set and then cut

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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