I’m a sucker for special occasions. Meaning – if someone has a birthday, work accomplishment, life accomplishment – literally anything to celebrate – I will use that as a reason to make something sweet. I had a colleague at work moving to a new office, so I leveraged my resources (lol) to find out what his favorite flavors are and coincidentally they are pretty much the same as mine – dark chocolate, sea salt – decadence all around.

I wanted to make something simple yet elegant, so I opted for a tart – similar to a chocolate torte, but not baked and with more of a ganache texture. I was looking at a few recipes online and landed on something originally Chef Pri – duh! Below is a super simple and enticingly decadent Dark Chocolate-Rose Tart with Cardamom & Sea Salt. A sure crowd pleaser, visual stunner, and simple over night to do!

Crust

• 2 cups almond flour – I used Bob Red Mill
• 1/2 cup melted vegan butter – I used Earth Balance
• 4- 5 pitted dates
• 1 tsp freshly ground cardamom

Filling

• 1 1/2 cans full fat unsweetened coconut milk – I used this
• 1 tsp rose water
• 2 tbsp powdered sugar
• 17.5 oz 70% cacao dark chocolate – I used Lindt

Garnishes

• coarse sea salt
• dried rose petals
• edible gold glitter
• glittery sprinkles
• coconut whip – I used So Delicious

Tools

• 8-9 inch tart pan or springform pan
• cooking/baking spray

1. Heat oven 350 degrees. Spray the pan (bottom and sides) and wipe down just so it’s lightly coated.
2. Crust: In a good processor, pulse together all ingredients until just combined and crumbly. DO NOT over mix, as it will turn into almond butter. lol! Place into the prepared pan and press down evenly and up against the sides. If using a spring foam pan, it should go about 1/2-1 inch up the sides. It should be evenly spread out and really pressed in. Then use a fork to poke holes throughout the bottom of the crust. Place in oven and bake about 20 mins until golden brown and hard (like a crust).
3. Filling: While the crust bakes, make the filling. Chop up the chocolate and place into a large bowl. Pour coconut milk into heavy bottom sauce pan and place over medium-low flame. Add in rose water and soft in powdered sugar. Slowly heat until it comes to simmer. It’ll be very fragrant. Pour over the chocolate and using a whisk or spatula, stir until super smooth and shiny.
4. Once the crust has cooled, pour in the chocolate and using the spatula, make sure it’s evenly spread out and smooth. Place in the fridge over night, preferably.
5. Garnish with rose petals, glitter and add sea salt right before serving.
6. Cut into thin slices and serve with some coco whip!