Vegan Dubai Chocolate Tart, The Viral Pistachio Dessert You Need to Try, Mrs Vegan

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats and is a good substitute for coconut oil.

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in sugar and can be used for a healthier chocolate flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative to maple syrup.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Pulse dry ingredients (cocoa, sugar, flour, salt) in a food processor.

Add chopped butter and pulse until crumbly.

Mix chia powder with 6 tbsp water, let it sit 15 mins until gelled.

Add chia gel to the flour mix and pulse again.

Add 1 tbsp cold water, pulse until dough forms.

Place dough in a plastic bag, flatten, and chill for 30 mins.

Roll out dough on a floured surface to 3–5 mm thickness.

Line a tart pan with butter & parchment paper, place the dough, prick with fork.

Chill again for 20 mins, then blind bake at 180°C for 20 mins using weights.

Sauté chopped kadaif in vegan butter until golden.

Add pistachio butter, mix well.

Once crust is cooled, press kadaif mix into tart base and refrigerate until firm.

Melt chocolate with butter and plant milk using a double boiler (no water contact with chocolate bowl!).

Pour over kadaif, smooth the top.

Optional: drizzle pistachio butter + milk mix for garnish, top with crushed nuts.

Chill for 20 mins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens