Gluten and dairy free, this is a wonderful guilt-free dessert and perfect for entertaining as it can be prepared in advance. A great treat for the whole family.

Ingredients

Crust:

100g/1 cup dried shredded coconut
125g macadamia nuts
Pinch of Himalayan crystal salt
75g dates, pitted and chopped

Filling:

300g dairy-free dark chocolate, melted
300ml Chocolate Rice Dream
1 tbsp arrowroot starch or cornflour
2 tbsps coconut oil
1 tsp vanilla extract
Pinch of sea salt
Raspberries to decorate

Method

1. Place the coconut, nuts and salt in a food processor and blend to a coarse meal.
2. Then add the chopped dates and process until it forms a crumbly dough.
3. Press the crust into a 20cm spring form tin.
4. Press firmly so the crust holds together.
5. Place it in the fridge to firm up while making the filling.
6. Place the filling ingredients in a pan and heat gently to a simmer. Do not let it boil.
7. It should start to thicken.
8. Keep stirring all the time.
9. Allow to cool slightly then pour into the tart crust.
10. Chill until firm, about 4 hours.
11. It can be frozen for up to 3 months.
12. Decorate with raspberries and a little grated chocolate to serve.

Nutrition

Per serving:

Calories 473kcal
Protein 4.3g
Carbohydrates 39g
of which sugars 36.3g
Fat 33.2g
of which saturates 16.7g