Dark Chocolate Cherry nice cream tart

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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)

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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

Ingredients

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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Chop the dark chocolate and stir it into the nice cream.
  5. 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.

 

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