This is probably my new favourite cake/tart ever! It’s a cherry nice cream tart with chocolate chunks and a raw nut and fruit bottom. It’s sweet, fruity and refreshing, but also chunky and chocolately. *drooling*
I made the first batch of this recipe for my grandmother’s birthday in the hopes that I would be able to snap a photo before everything was gone but that was not the case… So I had to make it again, but I’m not complaining. I’ll definitely have this for breakfast if it doesn’t disappear too quickly again.
The raw fruit and nut tart bottom is chunky (if wanted) and gives the tart a great chewy- and chunkyness. It is also made with only two, simple and whole food, ingredients. This cake/tart is just perfect during summertime (or whenever you feel like it).
I hope you like this as much as I do! (and my whole family)
Dark chocolate cherry ice cream tart
[Vegan, whole food, refined sugar-, gluten-, grain-, oil-free, fruit sweetened, paleo]
Servings: 12 large slices Prep time: 15-20 minutes
Freezing time: 2 hours Total time: 2 hours 15-20 minutes
For the raw tart bottom
- 2 dl /4/5 cup / 12-16 date big dried fruit of choice
- 2 dl / 4/5 cup / 120g of assorted nuts and seeds
- 2 tbsp chia seeds
- A small pinch of salt
For the nice cream
- 150g-200g pitted frozen cherries
- 250g / around 2 large frozen banana
- 1,25 dl / ½ cup milk of choice
- 50g dark chocolate
- For the bottom: In a food processor, mix all the ingredients for the bottom. I like my base rather chunky but you decide for yourself how you want it.
- Optionally line your baking tin with plastic foil. Transfer the dough to the baking tin and press down and spread it evenly. Let it chill in the fridge.
- For the nice cream: Mix the frozen banana, frozen cherries and milk of your choice until completely smooth in a food processor or powerful blender.
- Chop the dark chocolate and stir it into the nice cream.
- To assemble: Just transfer the nice cream to the baking tin and spread it. I like to make pretty swirls in the nice cream at this point. Let set it in the freezer for around 2 hours. Enjoy!
I used dates and dried prunes as dried fruit and the nuts I used was equal amounts of cashews, almonds and pumpkin seeds. I also used Oatly’s regular milk when making the nice cream.
My baking tin was 22 cm / 8,6″ in diameter.