Vegan Chocolate Tart with Pecan Crust

Step 1

Place the cashews in a bowl. Top with hot water so the cashews are covered by at least 1" of water and let soak for at least 60 minutes.

Step 2

While the cashews are soaking, make the crust. Add the pecans, cacao powder, dates and coconut oil into the food processor. Process on high until a thick dough comes together. Transfer the dough into a tart pan and press it into a crust.

Step 3

Drain and rinse the cashews then transfer them to a blender. Add the melted chocolate chips, cacao powder, coconut oil, maple syrup, vanilla, salt and 2 tablespoons of water. Blend on high until smooth and creamy (you want it to be thick, but still somewhat pourable (kind of like the consistency of a thick pancake batter). If it's too thick, add another tablespoon of water.

Step 4

Pour the filling into the crust and, if using, arrange extra pecans on the top. Freeze for at least 2 hours, preferably overnight.

Step 5

When ready to serve, allow the tart to come to room temperature for about 10 minutes. The cut it into slices and enjoy!