We love this vegan chocolate tart by Mei Yee! It features a superfood quinoa flakes chocolate crust filled with smooth, silky, and chocolaty Panna Cotta. The perfect treat for a Easter weekend indulgence!
- 1 cup gluten-free oat flour
- 1/3 cup quinoa flakes
- 1 tbsp cacao nibs
- 2 tbsp cocoa powder
- 4 tbsp coconut oil
- 1 tbsp pure maple syrup (optional)
- 1 1/2 cups full fat coconut cream
- 1 cup pure maple syrup
- 2 tbsp pure maple syrup
- 150g dark chocolate, melted
- 2 tsp Agar powder
Preheat oven to 180celsius. Grease a 8″ tart pan. Set aside. In a food processor, combine quinoa flakes, oat flour, almond meal, cacao nibs, cocoa powder. Then add the coconut oil, and maple syrup and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
To make the filling,
Combine the cream, milk and sweetener in a saucepan, bring to the boil then add melted chocolate, whisk in agar agar. Let it simmer for 3 minutes until agar is dissolved. Fill the mixture into cooled tart. Let sit in the fridge to set, about 4 hours. Garnish tart as desired with fruits and enjoy!