Have your cake and vegetable too! No need to turn on the oven for this delicious chocolate tart; it’s quick to assemble and satisfyingly rich. Plus, the added black beans make for a nutrient-dense dessert with healthy protein-rich carbs.
If prunes are a little dry, simply soak in warm water for 10 minutes and drain well.
In food processor, whirl pecans and coconut until crumbly. Add remaining crust ingredients and continue to whirl, scraping down sides of bowl a couple of times, until mixture is finely mixed and ground. In 8 in (20 cm) tart pan with removable sides, press crust evenly into bottom and up the sides with lightly oiled hands. Place in freezer to harden while preparing filling. Clean food processor bowl and blade.
In small saucepan or microwave-safe bowl, heat 4 oz (113 g) chocolate and coconut milk until melted. Stir to blend. Add chocolate mixture and black beans to food processor along with syrup or agave, prunes, and vanilla. Whirl, scraping down sides of bowl occasionally, until mixture is blended and creamy smooth.
Pour into chilled nut crust and smooth the surface with offset spatula. Refrigerate until firm, about 3 hours. Tart can also be covered and frozen for a couple of weeks.
To serve, pop base from sides of tart pan. Place 1 oz (28 g) chocolate in microwave-safe small bowl and heat for 30 seconds. Stir and repeat for another 10 seconds until melted. Scatter toasted coconut over top of tart and drizzle with melted chocolate. Garnish with flaked salt or additional assorted fruit, if you wish.
This recipe is part of the Sensational Superfood collection.
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