Sweet, fruity, refreshing, slighly chewy bottom, chocolately with a nice contrast between textures. *drooling*
The first time I made this was for my lovely grandmother’s birthday. My hopes were that I would be able to quickly snap a pictures before serving. Sadly, that was not the case. It simply disappeared to quickly! Therefore, I (luckily) had to make it again. What a first world problem, am I right? This time, I am planning to have it for breakfast, taking in consideration it won’t disappear too quickly. If not for breakfast, this cake/tart is absolutely 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.