Ingredients

For the base

1 cup almonds

¼ cup sunflower seeds

¼ cup cacao seeds

¼ cup desiccated coconut (Coconut Merchant is the best)

9 medjool dates | 180g

For the jam

2 cups mixed frozen berries 

½ cup water

2 tbsp chia seeds

2 tbsp sugar (optional)

For the chocolate

1 carton of coconut cream (you can use a tin of coconut milk and just use the fat at the top of the can)

100g 70% chocolate

pinch sea salt

Method

For the base

Toast all of the ingredients (apart from the desiccated coconut) at 180ºC for 12 minutes

Blend the roasted nuts and coconut with the medjool dates and coconut until sticky texture then pour into a tart tin with a removable base

Pack down creating the base then pop in the fridge to cool

For the jam

*tip, make the jam whilst the nuts are roasting

Simply pop the berries, water and chia seeds in a pot and simmer until a lovely sticky texture has formed, this is when the chia seeds have absorbed the water

Set aside to cool, then pour on the base of the tart layer and pop back in the fridge whilst you make the ganache

For the chocolate

Using a ban marie (this helps control the heat more than a microwave) heat the coconut cream, then add the chocolate and melt slowly

Don't be tempted to put the heat right up, as it will make the chocolate curdle - it'll take around 5 minutes to get a gorgeous silky smooth texture

Pour over the chia jam base and pop back in the fridge for around 2 hours

*take out of the fridge to eat but don't leave it out too long as the centre will melt down at room temperature*

Back to recipes