Fun fact this is an OG Ballerina Bites recipe, and was created back in 2013! It’s been published, then of recent unpublished, as I wanted to give the recipe an update and photoshoot.
Surprisingly the recipe hasn’t altered that much from the original, with minor changes to ingredients and ratios. There was a name change too, from Chocolate Tart to Chocolate Cream Pie - keeping it in line with its true self.
If you prefer Chocolate Tart, try doubling the filling ingredients and finishing with flaky salt salt once set.
Love Alex. Xx
PS: Be sure to tag me @ballerina_bites on Instagram, so I can see you wonderful recreations!
1 cup (115g) rolled oats
1 cup (100g) almond meal
1/4 cup (25g) cacao powder
1/3 cup (45g) coconut sugar
1/4 cup (65g) coconut oil, melted
5 tbsp boiling water
200g 70% dark chocolate
1 cup (150g without the stone) soft dried dates
½ cup boiling water
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp granulated coffee
¼ tsp salt
400g cream of your choice (mascarpone or Nush’s cream cheese work great!)
Preheat your oven to 160°c and grease a 23cm loose base tart tin with coconut oil.
Grind the rolled oats into fine flour - I did this in my food processor.
Add the milled oats to a medium sized bowl, along with the other ‘base’ ingredients.
Stir until it forms a dough, then spread into your tart tin.
Make sure the dough is pressed firmly in the tin by using your hands, or the base of a measuring cup.
Make several pricks over the base, using a fork, to ensure evening baking.
Bake for 20-25 mins, then allow to cool completely.
Meanwhile melt the chocolate in the microwave for short 20 sec bursts, or over a double boiler on the stovetop - make sure you keep a close eye on this, we don’t want the chocolate to burn!
Add the pitted dates, boiling water, maple syrup, vanilla extract, coffee and salt into your food processor.
Blend until smooth - scraping down the side throughout. (You may need to cover your food processor with a kitchen towel as the initial blend can be a little messy.)
Once the chocolate is melted, pour into your food process and blend until glossy - scrape down the sides throughout.
Pour and evenly spread the chocolate ganache into your cooled tart base.
Allow to set in the fridge for at least 1hr.
Lastly cover with your cream of choice - don’t forget to give the cream a little fluff up with a spoon if need be.
Store any leftovers tightly covered in the fridge and consume between 3-4 days.
Tart also freezes well.