Raw Chocolate Rhubarb Tart

Base

1 cup. medjool dates (8-10)
¼ cup. CHOC Chick Cacao Butter
1 tsp. ground ginger
¾ cup. almonds
½ cup. oats
2 tbsp. CHOC Chick Cacao Powder

Rhubarb

200g rhubarb, chopped
¼ cup. maple syrup
1 tsp. vanilla bean paste

Chocolate Layer

1 x 400ml tin full fat coconut milk (use the fat on top)
¼ cup maple syrup
¼ cup Choc Chick Cacao Powder
¼ cup Choc Chick Cacao Butter
Pinch of salt

Base

Place the oats into a food processor and blend until finely ground.

Add in the rest of the ingredients for the base and blend until the mixture forms a dough. If the mixture doesn’t stick together, add in 1-2 tbsp. water and process again until it sticks together.

Remove the dough from the food processor and put it into a spring form tart tin (23cm). Be sure to press it flat and keep it an even thickness.

Place in the fridge to firm up, or freezer if you want it to firm up quicker.

Rhubarb Filling

Pre heat the oven to 180c.

Put the rhubarb, maple syrup and vanilla bean paste into a large baking dish and bake in the oven for 10-12 minutes. Be careful not to over cook as the rhubarb will loose it’s colour.

Remove the rhubarb from the oven and then mash into a thick puree. Set aside to cool.

Once the rhubarb has cooled, spread the rhubarb into the tart crust.

Chocolate Layer

Put all of the ingredients for the chocolate layer into a blender and blend until smooth and creamy

Pour on top of the rhubarb layer and tap down on a hard surface to remove any of the air bubbles

Place in the fridge to harden, then serve and enjoy with a dusting of cacao powder

*Due to the rhubarb this cake will need to eaten within 3 days and is does not freeze well.

vegan | dairy free | baking