I’ve always enjoyed Valentine’s Day. Whether it’s the the messages of love, or the colorful flowers and pink paper hearts, it’s been a lifelong favorite. Sometimes, days like these call for special treats. And it doesn’t get easier or more decadent than a vegan chocolate tart.

Satiate your sweet tooth with a vegan Valentine

I wanted to make something special, something that sends those brain neurons firing. An almost-raw chocolate tart would be just the thing the love doctor ordered. (Yes, the love doctor ordered chocolate to stimulate the release of endorphins.) This tart is vegan, always. With the exception of the chocolate chips, the rest of the ingredients are raw.

You can share this vegan chocolate tart with someone who means a lot to you, or just have it all to yourself. No judgments here. Plus, if you end up with extra chocolate filling, you can make fudge bites. It’s a decadent treat that melts in your mouth–as you float on Cloud 9 from those sweet endorphins.

Recipe for the vegan chocolate tart

Blogger’s note: In order to minimize sugar, I used Lily’s no-sugar-added chocolate that’s sweetened with stevia. This post isn’t sponsored; this brand was the only one I could find at the store when it comes to reducing sugar intake in chocolate. Any vegan chocolate chip brand will do.

You will need:

Crust:

• 1/4 cup of raw cashews, soaked overnight
• 2 tablespoons of chia seeds
• 1 tablespoon of agave nectar
• 1 tablespoon of cacao powder
• Dash of salt

Filling:

• 4 tablespoons of vegan chocolate chips (I used Lily’s)
• 4 tablespoons of coconut cream or full-fat coconut milk
• 1 tablespoon of agave nectar
• 1/4 teaspoon of vanilla extract
• Fresh berries or edible flowers for garnish (optional, but it makes the tart look extra nice)

Instructions:

1. Blend the crust ingredients in a food processor until the cashew pieces are very finely chopped. You’ll have a sticky mixture.
2. Spread the crust mixture into a 4-inch tart tin, spooning it upwards on the sides.
3. Put the crust in the freezer while you make the filling.
4. On medium-low stove setting, heat up the coconut milk, agave nectar, and vanilla extract until you see a little bit of steam.
5. Pour in the chocolate chips. Melt them gently by stirring them into the coconut cream with a whisk. Keep stirring until all of the chocolate has melted.
6. Take the crust out of the freezer, and pour the melted chocolate filling into the crust. Top it off.
7. Any leftover chocolate filling you have can be poured into little candy cups for decadent fudge bites.
8. Garnish the tart however you like: fresh berries, sea salt, edible flowers, etc.
9. Put the tart into the fridge to firm up. Refrigerate for at least 3 hours before enjoying your treat.

The result is vegan chocolate-y goodness that melts in your mouth you as you enjoy the rich treat. Bon appétit!