I cannot live without chocolate. I know it sounds rather dramatic, but chocolate is one thing that I just couldn’t possibly imagine giving up.
This past year has seen me making the biggest dietary changes of my life: I gave up meat, fish, diary and eggs. Even though the prospect of it seemed very daunting to begin with, I did it for a good reason, and once I went through with it, I realised that it’s not such a big deal. If anything I wish I had done it years ago. Chocolate is different, I seem to be unable to go without this stuff for even a day or two. It doesn’t have to be an indulgent, rich dessert, like the one you’re about to read about, but a little bit of chocolate with my espresso puts me in a good mood. And since it’s not harming anyone I see no reason to forsake this ritual of mine! Once in a while, I feel like blowing my weekly chocolate allowance in one go and this is what this recipe is all about. If you are watching calories, look away NOW. Despite being 100% vegan, this stuff isn’t diet food, that’s for sure. It delivers a rich, velvety, intensely chocolaty pleasure with a good amount of chilli kick, for good measure. I will be honest, you probably want to share one of these tarts (or find smaller ramekins) with someone you like as it is a challenge to eat an entire one by yourself (and my chocolate tolerance is probably higher than most people). It is a grown-up dessert so don’t be tempted to share it with minors or pets, they probably won’t appreciate it anyway.
120 g white flour 2 pinches of salt 3 tsp brown sugar** 2 drops of vanilla essence (optional) 40 ml / 2½ tbsp olive oil 20-30 ml / 1½-2 tbsp water (at room temperature)
FILLING
150 g dark (70% cocoa) chocolate 2 generous pinches of hot chilli powder ¾ cup almond milk*** 30 ml / 2 tbsp maple syrup 1 level tsp coconut oil
PASTRY FILLING