Vegan mocha chickpea tart
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.
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
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.
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
- 2 pinch Cacao nibs
- 1 pinch Cacao powder
Preheat oven to 180?C / 350F
Blend the crackers and sugar into breadcrumb texture
Add the coconut oil and pulse
Grease the tart case with coconut oil
Press the mixture into the case
Bake on the middle shelf for 5 minutes or until the mixture starts to bubble.
Leave it to cool for 5 minutes and pop the case into the freezer while you prepare the filling
Pour hot, strong coffee over the over the dates to soften them
Blend the chickpeas with 3 tbsp of coffee
Add 1.5 tbsp of coconut oil
Add 3-4 roughly chopped dates, 2 tbsp of cacao powder and blend
Remove the tart from the freezer and fill with the mixture
Sprinkle with cacao nibs and chill in the freezer for 10mins
Sprinkle with cacao, nibs, cacao powder and serve
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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