Vegan mocha chickpea tart

Vegan mocha chickpea tart
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Coffee and chocolate? Yes. Chickpeas? I promise you won’t taste them. They pack a little protein punch and help the tart hold together beautifully. The nutritious caramel-y Medjool dates are so good with the coffee. The Finn Crisp rye cracker crust makes for a super crunchy base. If you want to make a no-bake, gluten-free base watch the first part of the Chocolate Orange Tart recipe.

The recipe is for a 5” tart. It’s pretty filling, so it’s perfect for sharing… or having in 2 halves.

Cooking info

  • Prep time 25m
  • Cook time 5m
  • Difficulty Easy
  • Serves 2

Dietary

Category

Nutrition (Based on 1 serving / half a tart)

  • 365 Calories
  • 36g Carbs
  • 5g Protein
  • 23g Total fat
  • 18g Saturated fat
  • 0mg Cholesterol
  • 18g Sugar
  • 5g Fibre
  • 5mg Sodium

Nutritional info

The super filling chickpeas and nutritious dates in this recipe are a great double act of vitamins, minerals and fibre. The wholegrain crackers, add crunch and fibre and the cacao is full of delicious antioxidants. The cold-pressed coconut oil is there flying the flag for saturated fats, it's stable, it's good for the brain and it's the type that will keep you fuller for longer.

Ingredients

1 serving

Feeds 2

For the tart crust

  • 3 Finn Crisp rye crackers
  • 1.5 tbsp Coconut sugar
  • 1.5 tbsp Coconut oil

For the filling

  • 115 g Chickpeas, cooked and drained
  • 3 tbsp Brewed coffee
  • 4 Dates
  • 2 tbsp Cacao powder
  • 1.5 tbsp Coconut oil

Topping

  • 2 pinch Cacao nibs
  • 1 pinch Cacao powder

Method

  1. Preheat oven to 180?C / 350F

  2. Blend the crackers and sugar into breadcrumb texture

  3. Add the coconut oil and pulse

  4. Grease the tart case with coconut oil

  5. Press the mixture into the case

  6. Bake on the middle shelf for 5 minutes or until the mixture starts to bubble.

  7. Leave it to cool for 5 minutes and pop the case into the freezer while you prepare the filling

  8. Pour hot, strong coffee over the over the dates to soften them

  9. Blend the chickpeas with 3 tbsp of coffee

  10. Add 1.5 tbsp of coconut oil

  11. Add 3-4 roughly chopped dates, 2 tbsp of cacao powder and blend

  12. Remove the tart from the freezer and fill with the mixture

  13. Sprinkle with cacao nibs and chill in the freezer for 10mins

  14. Sprinkle with cacao, nibs, cacao powder and serve

Tips

  • If you’re not mad about the coffee flavour simply soak the dates hot water and drain before adding the blender. Then add 2 tbsp of plant milk for a creamy finish.

  • Dandelion root coffee is a great tasting alternative to decaf coffee

  • Swap the Coconut Sugar for 3 dates and chill for 10 mins in the freezer if you want to make a raw, chewy tart base.

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