Chocolate Spirulina Tart
- Prep: 30 mins Cook:40 mins plus chilling time
- flour – for rolling
- 320g shortcrust pastry sheet (use vegan pastry if you want a vegan dessert)
- 180g medjool dates , pitted and chopped
- 400ml coconut milk
- 1 tsp vanilla extract
- 200g dairy-free dark chocolate , finely chopped
- 3 tbsp coconut oil
- 1 tbsp cocoa powder
- ½ tbsp icing sugar
- 1 tsp of Lifestream Spirulina Powder
- 2 tsp of Lifestream Super Berries
Preheat your oven to 200C/180C fan forced. Place pastry sheet onto a lightly floured surface. Mix the cocoa powder and icing sugar together. Use a sieve to sprinkle all over the pastry sheet, then fold in half and chill for 15 mins. On a lightly floured surface, roll the pastry sheet big enough to line a 20cm tin. Chill for 30 mins on a baking tray.
Line the pastry with greaseproof paper and fill with rice. Bake for 15-20 mins, then remove the paper and rice and bake for 15 mins more, until cooked through. Remove from the oven and leave the pastry shell to cool in its tin, then trim the sides.
While the pastry is cooling, make a date caramel. Warm the coconut milk until steaming, then pour 120ml of the coconut milk over the dates. Soak for 5 mins then tip into a food processor with the vanilla extract and a big pinch of flaky salt. Blitz until smooth. Spread the date mixture onto the base of the tart and put in the fridge for 30 mins to set a little.
Heat the remaining coconut milk over a low heat until steaming. Put the chocolate and coconut oil in a large bowl and pour the warm coconut milk over the top. Leave to sit for a minute, then gently stir until combined. Stir in Spirulina and Super Berries for an extra healthy hit. Spoon the mixture over the caramel and spread it out – don’t worry if the caramel comes up the sides a bit. Top with fresh berries – or mini chocolate easter eggs for a truly decadent treat.
Leave to set in the fridge for about an hour. Bring to room temperature before slicing and serving.