If Valentine’s Day had a love language, this no-bake sour cherry chocolate tart by Chloe Wheatlands would be speaking it fluently. It is rich, chocolatey and just a little bit fancy. Made with the limited-edition Pana Organic Sour Cherry & Madagascan Vanilla Chocolate, it’s proof that all you knead is love … and a delicious dessert!
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Tart Shell
- 1½ cups almond flour
- 2½ tbsp Pana Organic cacao powder
- ¼ cup maple syrup
- 2 tbsp soy milk
- 1 tsp vanilla extract
- Pinch of salt
Filling
- 240 g Pana Organic Sour Cherry & Madagascan Vanilla Chocolate
- ¾ cup canned full-fat coconut yoghurt
- ¼ cup cherry juice
Topping
- 60 g Pana Organic Sour Cherry & Madagascan Vanilla Chocolate, roughly chopped
To Serve (Optional)
- Coconut yoghurt
INSTRUCTIONS
- In a bowl, combine the almond flour, cacao powder and salt. Mix well.
- Add the maple syrup, soy milk and vanilla extract, mixing until fully combined. The mixture should hold together when pressed. Add a little more soy milk if needed.
- Press the mixture evenly into a greased or lined 8–9 inch tart pan, covering the base and sides. Use your fingers or the back of a spoon. Place in the freezer to chill.
- Meanwhile, add the Sour Cherry & Madagascan Vanilla Chocolate, coconut yoghurt and cherry juice to a saucepan. Heat gently over low heat, stirring continuously for 3–5 minutes, or until fully melted and smooth. Remove from heat.
- Pour the filling into the chilled tart shell and sprinkle over the chopped chocolate.
- Return to the freezer for 3–4 hours, or until the filling is fully set and the shell has firmed.
- Slice into 8–10 pieces and serve with a dollop of coconut yoghurt, if desired.
