Ingredients

The following ingredients have 8 Servings
  • CRUST:
  • 1 cup of pitted Medjool dates
  • ¾ cup of almonds
  • ¼ cup pecans
  • ¼ teaspoon vanilla
  • 2 Tablespoons of cocoa powder
  • 2 Tablespoons of melted coconut oil
  • 2 Tablespoons of maple syrup
  • Pinch of Himalayan salt
  • CHOCOLATE FILLING:
  • 1 1/2 cups of vanilla flavored cashew milk (coconut milk, or almond milk)
  • 1/3 cup of chia seeds
  • 1/4 cup cocoa powder
  • 1/4 cup of maple syrup
  • vegan whip cream (or regular as a optional garnish)
  • mini chocolate chip morsels (vegan and optional as garnish)

Instruction

  • First make the chocolate filling: CHOCOLATE PUDDING FILLING: In a mason jar or bowl add milk, chia seeds, cocoa powder and maple syrup. Mix well in a bowl and cover of if using a mason jar cover it with a lid and give it a good shake to blend together.
  • Set in refrigerator for 3 hours or overnight. Seeds may stick together from the sugar so mix it up really well and if in a mason jar give it a good shake frequently to mix it up.TO MAKE THE CRUST:
  • In a food processor add the almonds, pecans, and vanilla. Pulse on high until fine crumbs form. Then add the dates, cocoa powder, 2 tablespoons of melted coconut oil, maple syrup and a pinch of Himalayan salt and pulse until the mix sticks together.
  • Press tightly into the bottom of 4 tart dishes, 8 mini tart dishes or a pie dish to form the crust. Set in the refrigerator until ready to use.
  • When the chocolate chia seed filling is done blend it in the blender or add it not blended (equally) to each of the crusts. Top with whip cream and mini chocolate morsels. Store in the refrigerator.