Chocolate Millet Tart (vegan & gluten free)

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This no-bake dessert is truly magical; a blend of dates, coconut milk and millet groats that give the most extraordinary texture and flavor. Pure alchemy. 

A slice is satisfying, rich and unbelievably creamy, which makes it the perfect afternoon treat or dessert, either way, it is not one to miss. Not only is it super indulgent but it’s also gluten-free, vegan and high in protein making it the ultimate guilt-free snack.

The decadent filling lies on a crunchy almond, date, and sea salt base and is topped with fresh fruit and extra nuts for a variety of texture, I like to add a splash of coffee into the filling, but you can skip this or add other flavours such as vanilla or chili. Serve it with your favorite fruits, plant yoghurts or ice cream and make sure to be creative and make it yours.

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Ingredients For The Base:

1.5 cups of almonds

1 cup of dates (soaked if hard)

2 tablespoons of coconut oil

Pinch of sea salt

Method:

Place all of the ingredients in a food processor and blend until it forms a fine crumble and begins to come together.

Press the mix firmly into a lined and oiled baking tray, or tart tin if you have one.

Cover with cling film, or for a sustainable alternative a plate, and place in the fridge for 30 minutes while you prepare the filling.

Ingredients For The Chocolate Filling:

1 cup of millet groats*

1.5 liters of plant milk (i used coconut)

20 pitted dates 

3 heaped tablespoons of cacao powder

1/2 cup of strong coffee (if you dislike coffee just sub for extra milk)

Pinch of sea salt

*Millet is a pale yellow gluten-free grain which can be found in Holland & Barrett and zero-waste stores.

Method:

Place the millet groats in a bowl, cover with some boiling water, give them a rinse, and drain them; repeat this 3 times,

Transfer the resined groats, milk, salt, and halved dates into a pan and simmer on medium-high heat until the groats have thickened and have become plump. This will take around 15 to 20 minutes.

Let the mix cool for 10 minutes and if all of the liquid is absorbed add a splash of water to loosen it again.

In a food processor or blender combine the cooled groats with the coffee and cacao powder, and blend until it’s silky, smooth and custard-like. Taste the mix and adjust the sweetness by adding more dates or a splash of Maple syrup.

Pour the chocolate mix over the base and spread evenly, cover again and chill a minimum of 6 hours.

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Serving: before removing the tart, cut around the permitter to loosen the base. Slice your favorite fruits and nuts and arrange them on top. Serve generous slices and enjoy with family and friends, or on your own, no judgment here!

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Best before: this tart keeps well in the fridge, make sure it’s covered and is eaten within 3 days.

If you give this recipe a try, post it on Instagram and tag me @wiki.jazzzzz or send me a photo of your creations, I’d love to see the decadence!

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