Again a sweet inspiration from The Spunky Coconut. It’s my high school friend and now neighbours birthday today, and I’m bringing a sweet treat I can eat to her birthday gathering.
50 g of dark (dairy-free and sugar-free) chocolate
1/4 cup cacao powder
1 cup shredded unsweetened coconut
6 pitted dates (soak them first if they are very dry)
Puree in a food processor till a ball forms.
As I didn’t have a 7 inch springform pan, I divided the dough into 6 and spread into small tarte pans for individual servings.
1/2 cup coconut oil, liquified
2/3 cup smooth peanut butter
1 cup canned full-fat coconut milk
1/2 cup black chia seed meal (I grind the seeds in a coffee grinder)
1/2 cup agave nectar
1 tbsp lemon juice
1 tbsp vanilla extract
1/4 tsp sea salt
Puree the oil and peanutbutter in a small food processor. Add all the ingredients to a bowl and stirr well. Pour the filling over crust. Cover and refrigerate for at least 6 hours.