Today’s recipe of black bean chocolate fudge tart,  is brought to us by creative vegan chef tiziano_broccardo

This decadent dessert is simply perfect, creamy, chocolatey, rich in protein, refine sugar free, gluten free and one that makes sure everybody will fall in love with after the first bite!

INGREDIENTS:

For the crust

• 1 cup walnuts (100g)
• 5 madjool dates (100)
• 1 cup dried coconut (80g)
• 2 tbs cacao (16g)

For the filling

• 1 can of black bean (240g)
• ¼ cup peanut butter or any kind (hazelnut is perfect for a nutella taste) (60g)
• 2 tbs coconut oil melted (25g)
• 5 medjool dates (100g)
• 2 tbs raw cacao or cocoa (16g)
• 1 pinch of salt
• 1 tsp vanilla extract  (4g)

INSTRUCTIONS: 

For the crust

1. Grease a mould with some coconut oil. 

2. Place all the ingredients in a food processor and blend until a sticky crumb forms (add a few drops of water if necessary).

3. Press down the dough into a mould.

4. Leave aside to set.

For the filling

1. Drain and rinse the black beans well and put them in a blender.
2. Add dates, nut butter, salt, vanilla, and cacao .
3. Blend until smooth
4. Now add the coconut oil and blend again until well incorporated.

5. Pour over the crust, flatten it with a spatula and place in the fridge until set (about 4-6 hours)

6. Leave at room temperature for about 1 hour before serving. 

7. Sprinkle some cacao powder and enjoy with a nice cup of tea. 

Black Bean chocolate fudge tart article written by and all photos are copyright of tiziano_broccardo

Website: tizianobroccardo.wordpress.com