CHOCOLATE PANNA COTTA TART

(VEGAN, GLUTEN-FREE, REFINED SUGAR FREE)

 

As we come to the end of summer, we are well in the swing of al-fresco dining and soaking up the late-afternoon breeze and beautiful balmy evenings as we enjoy good food with friends and family.

 

Every gathering needs a dessert. No matter how full everyone’s bellies are, there’s always room for dessert and we think this heavenly chocolate tart adds the perfect final touch to any summer gathering. Despite its chocolatey decadence, it is gluten free, refined sugar free, vegan, and raw – so it’s absolutely ok to go back for a second slice! Be warned: you have to be quick as it’s wholeheartedly kiddo-approved and will be gobbled up in the blink of an eye!

 

So, when you next find yourself needing to bring a plate, make a quick trip to The Square Mirrabooka for all the ingredients you’ll need to throw together this delicious raw treat.  

 

INGREDIENTS

PASTRY

200 g (1 ½ cups) gluten-free flour mix

or same amount light spelt flour

100 g (1/2 cup) non-dairy butter or butter, chilled

50 g (1/2 cup) maple syrup

 

FILLING

375 ml (1 1/1 cups) coconut milk

250 ml (1 cup) almond milk

4 tbsp (1/4 cup) maple syrup

1 tsp vanilla essence

150 g (1 1/2 bars) dark chocolate, melted

2 tsp agar agar / Jel-it-in

 

 

METHOD

Preheat oven to 180 C. 

 

PASTRY

Sieve flour into a bowl. Rub the butter into the flour and create a fine breadcrumb consistency.

Gradually mix in the maple syrup and shape into a ball. Roll out on a lightly floured work surface and press into mould.

Bake for 15 - 20 minutes until crust is slightly golden. Transfer to a wire rack and let cool.

 

 

FILLING

Combine coconut milk, almond milk and maple syrup in a saucepan. Bring to the boil and slowly add melted chocolate.

Whisk in agar agar/Jel-it-in and let simmer for 3 minutes until dissolved. Allow to cool slightly and pour into cooled tart. 

Place in the fridge to set for at least 3 hours. Garnish as desired with fresh fruit and enjoy. 

 

 

CHOCOLATE PANNA COTTA TART

(VEGAN, GLUTEN-FREE, REFINED SUGAR FREE)

 

As we come to the end of summer, we are well in the swing of al-fresco dining and soaking up the late-afternoon breeze and beautiful balmy evenings as we enjoy good food with friends and family.

 

Every gathering needs a dessert. No matter how full everyone’s bellies are, there’s always room for dessert and we think this heavenly chocolate tart adds the perfect final touch to any summer gathering. Despite its chocolatey decadence, it is gluten free, refined sugar free, vegan, and raw – so it’s absolutely ok to go back for a second slice! Be warned: you have to be quick as it’s wholeheartedly kiddo-approved and will be gobbled up in the blink of an eye!

 

So, when you next find yourself needing to bring a plate, make a quick trip to The Square Mirrabooka for all the ingredients you’ll need to throw together this delicious raw treat.  

 

INGREDIENTS

PASTRY

200 g (1 ½ cups) gluten-free flour mix

or same amount light spelt flour

100 g (1/2 cup) non-dairy butter or butter, chilled

50 g (1/2 cup) maple syrup

 

FILLING

375 ml (1 1/1 cups) coconut milk

250 ml (1 cup) almond milk

4 tbsp (1/4 cup) maple syrup

1 tsp vanilla essence

150 g (1 1/2 bars) dark chocolate, melted

2 tsp agar agar / Jel-it-in

 

 

METHOD

Preheat oven to 180 C. 

 

PASTRY

Sieve flour into a bowl. Rub the butter into the flour and create a fine breadcrumb consistency.

Gradually mix in the maple syrup and shape into a ball. Roll out on a lightly floured work surface and press into mould.

Bake for 15 - 20 minutes until crust is slightly golden. Transfer to a wire rack and let cool.

 

 

FILLING

Combine coconut milk, almond milk and maple syrup in a saucepan. Bring to the boil and slowly add melted chocolate.

Whisk in agar agar/Jel-it-in and let simmer for 3 minutes until dissolved. Allow to cool slightly and pour into cooled tart. 

Place in the fridge to set for at least 3 hours. Garnish as desired with fresh fruit and enjoy.