When you want to indulge without all of the guilt, this vegan delight is for you. It’ll go toe-to-toe with your traditional favourites on flavour giving you a full-on dose of chocolatey goodness and will let you vegan friends be part of the action. No one’s going to miss out this Easter!

SHOPPING LIST
For the crust
2 cups sliced or whole almonds
½ cup cacao powder
¼ tsp fine sea salt
60ml maple syrup

For the filling
1½ cups raw cashews, soaked in cool water for 4-12 hours
¾ cup cocoa powder
2 tbsp finely ground chia seed
145ml maple syrup
1¼ cups water
¼ tsp fine sea salt
1 tsp vanilla extract
130g melted coconut oil

For the topping
1can whipping coconut cream
1 tbsp maple syrup
½ tsp vanilla extract
Dark chocolate shavings

METHOD

1. For the crust: Finely grind the almonds, cacao powder and salt in a food processor. Add maple syrup and process until mixture begins to clump together. Pour into a 23cm round tart pan and press evenly up the side and bottom of the pan.
2. For the filling: In a food processor, combine the soaked and drained cashews, cocoa powder, ground chia seed, maple syrup, water, salt, and vanilla. Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 min in a high-speed. Add the coconut oil and blend briefly until smooth. Taste, adding more maple syrup if you feel it needs it. Pour the filling into the crust; Chill until firm, at least 4 hours.
3. For the topping: Whip coconut cream on high until fluffy like softly whipped cream, then beat in the maple syrup and vanilla to incorporate.
4. To serve, take tart out of the pan, spread the cream mixture evenly in the middle of the tart and decorate with chocolate shavings. Slice and enjoy!