Vegan MoFo 2012 Post #7
In my Thanksgiving post on Sunday I mentioned that I was making a Dark Chocolate Cranberry Tart as my contribution to our family dinner’s dessert. I couldn’t have been happier with the way it turned out. This is a super rich dessert: perfect for a special occasion when there are lots of people to share it with. The combination of a nutty crumbly crust, creamy dark chocolate ganache, and tart cranberry sauce makes this a dessert worth savouring, sharing, and remembering!
The inspiration for this dessert came from this Fresh Raspberry and Dark Chocolate Ganache Tart. This tart from Sweet Sugar Beanis not a vegan recipe, but I really liked the idea of pairing dark chocolate ganache with fresh berries, so I added it to my inspiration pile when I came across it this summer. I’ve also been experimenting with making small batches of berry sauces using chia seeds as a binder and I knew if made thicker, this could work great as the fruit part of the tart.
As soon as I started seeing fresh cranberries in our local grocery store, the idea for this Dark Chocolate Cranberry Tart came together. While this would probably work equally well with any other berry, using cranberries makes this a perfect seasonal fall and winter dessert: perfect for Thanksgiving or Christmas. Plus I have a major soft spot for all things cranberry!
Please don’t be intimidated by the three different things you need to make for this recipe. Each one has 5 ingredients or less, is simple and quick to make. Plus all three can be made ahead of time, so there is no need to feel rushed. I made the crust one day, the cranberry sauce the next, and then made the chocolate ganache and assembled the tart the morning before our Thanksgiving dinner.
Dark Chocolate Cranberry Tart (makes 1 10-inch pie)
No-Bake Date Nut Crust
1 cup pecan halves
1 cup sliced almonds
6 tsp ground chia seeds
15 dates (3/4-1 cup), pitted
1/4 tsp salt
Place pecans and almonds in a food processor and pulse until coarsely ground. Add the ground chia, dates, and salt and process until thoroughly combined. The mixture should start clumping together. Press mixture into a lightly greased 9 or 10 inch pie or tart pan. Cover and refrigerate until ready to assemble tart.
3 cups fresh cranberries
1/2 cup water
3 tbsp organic maple syrup
3 tbsp ground chia seeds*
*If you can’t find ground chia seeds, whole chia seeds can be ground up in a coffee or spice grinder.
Combine all ingredients in a pot or saucepan over medium-high heat. Bring to a boil, then reduce to medium-low heat, cover, and let simmer for 20 minutes, stirring a couple of times. You want at least half of the cranberries to pop, but not all of them. Remove from heat, stir well, and let cool until ready to assemble tart.
Dark Chocolate Ganache
3 cups roughly chopped vegan dark chocolate*
1 15 ounce can light coconut milk
1 tsp vanilla extract
*I used 2 1/2 cups 72% chocolate and 1/2 cup unsweetened chocolate, but feel free to choose your percentage according to how dark you like your chocolate. While I personally would have used darker chocolate if making this just for myself, I had to keep the tastes of my family in mind. Also remember that the darker the chocolate, the less sweet your tart will be.
Place chopped chocolate in a large heat-safe bowl. In a pot, bring coconut milk to a boil, remove from heat, and pour over top of the chopped chocolate. Let this sit for 5 minutes, then add vanilla and stir for 1-2 minutes, until smooth and glossy. Immediately pour chocolate into prepared crust. Place in refrigerator for at least 3 hours, until chocolate is cooled and no longer liquid.
Once chocolate is cooled and set, spread the cranberry sauce evenly over the top. Keep in the refrigerator until serving. The tart will be difficult to cut if the chocolate warms up. Enjoy!
How do you like the photo collages? I made them through PicMonkey. Fast, easy, free photo collages and editing, with tonnes of options!
This post has been submitted to this week’s Slightly Indulgent Tuesday and Healthy Vegan Friday #46. Perhaps its a little more than ‘slightly’ indulgent, but certainly a lot healthier than it could be!