1 1/4 cup cashews
1 cup dates
1/4 cacao powder
1/2 cup loosely packed fresh mint leaves
2 cups non dairy milk (soy, oat, almond)
400g vegan dark chocolate
2 1/2 Tbsp arrowroot powder mixed with 1/4 cup water
Pinch of salt
For the base, soak the dates in warm water for 10 minutes to soften. Drain, then place with cashews and cacao powder in a food processor. Blend until mixture is well combined and starts to clump together.
With slightly wet hands, push the mixture evenly into a 9 inch round tart mould or spring based pan, and set aside as you prepare the filling.
For the filling, heat the milk and mint gently in a medium sized saucepan and bring to the boil. Take off heat and leave to steep for 30 minutes.
After 30 minutes strain the milk mixture to remove the mint and reheat on a medium to low heat, making sure mixture does not boil. Melt the chocolate in a double boiler or microwave and whisk into milk, lowering heat. Next mix the arrowroot and water together and whisk into milk chocolate mixture.
Stirring every now and then, simmer for about 10 minute until thickened. Immediately pour filling on top of base. Leave to cool slightly then place tart in the fridge for 2-3 hours before serving.