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Chocolate Tart with Cashew Butter and Blood Orange | vegan recipe with easy gf swap via The Sweet Miscellany Blog

A stunning dessert without too much effort, this vegan chocolate tart with cashew butter and blood orange is the perfect balance of sweet, nutty, and creamy! Rich dark chocolate and nutty cashew butter create the perfect blend of flavors while blood orange lends a subtle citrus note. Add blood orange slices and edible flowers to make this vegan tart that feel even more luxurious and special.

This tart started as an idea to recreate a gigantic peanut butter cup in tart form. On its own, it sounded like a pretty darn good idea! But then I started to tweak and refine it, as I often do with recipe ideas. I knew I wanted it to have a toasty graham-cracker crust. I really love cashew butter so it took the place of peanut butter. And I couldn’t pass up the opportunity to use my favorite winter citrus: blood oranges! The resulting chocolate tart is luxurious, delicious, and easy to make with minimal baking. I hope you enjoy it!

Grab These Ingredients

Graham Cracker Crumbs — if you can’t find the crumbs, toss some graham crackers in a food processor and pulse until fine crumbs form. You can use regular graham crackers or gluten free ones depending on your needs.
Vegan Butter — we’ll use a little to help hold the crust together. Feel free to use regular unsalted butter if you don’t need this tart to be vegan.
Granulated Sugar — sweetens the crust and helps it brown. I do not recommend substituting a liquid sweetener here.
Virgin Coconut Oil — lends flavor and setting power to both the cashew butter filling and the chocolate topping. Since coconut oil firms up when cold, it is the best oil for this recipe. I prefer the unrefined virgin coconut oil here rather than the refined version.
Powdered Sugar — sweetens the filling and helps thicken and stabilize it.
Blood Oranges — lend flavor to the filling and can also be used for decoration. You’ll need both the zest and the juice.
Cashew Butter — creates the bulk of the filling. Opt for an unsweetened cashew butter here.
Salt — balances all of the flavors.
Vanilla Extract — lends flavor to the filling.
Vegan Dark Chocolate — I recommend using a dark chocolate bar since it will have better flavor than baking chocolate. Make sure the one you use is vegan friendly if that’s a concern. I’ve linked my favorite one down in the recipe card.
Edible Flowers — these are completely optional but a fun way to decorate the chocolate tart and make it feel extra special.

Why You Should Make This Chocolate Tart

There’s minimal baking involved! All you have to do is bake the graham cracker crust for 12-14 minutes and that’s it! The rest of the tart comes together without any baking or cooking.
It’s essentially a gigantic and more refined version of a peanut butter cup…except we’re using cashew butter and blood oranges.
It’s completely vegan and really dang delicious. Plus, you can easily make it gluten free by using gluten free graham crackers!
Two words: BLOOD ORANGE. Their unique sweet and tangy flavor makes anything delicious.

The Recipe Components

There are 3 components: a graham cracker crust, a sweetened cashew butter filling with blood orange zest and juice, and a chocolate topping.

CRUST: The graham cracker crust is made from a mixture of graham crackers crumbs (I made my own by blitzing graham crackers in a blender), melted vegan butter, and sugar. Everything in mixed together then pressed into a buttered 9-inch tart pan (or pie pan). The crust is baked for just 12-14 minutes until it begins to turn golden brown. (tip: if you’d like to make the tart gluten free, simply use a gluten free graham cracker!)

FILLING: While the crust is baking, you can easily mix the filling components: room temperature coconut oil, cashew butter, powdered sugar, a pinch of salt, blood orange zest, blood orange juice, and vanilla extract. I used my stand mixer for this but you can also do it with a hand mixer or with a whisk and a bit of arm strength! Once it’s smooth, you’ll put it into the crust (it’s completely fine if the crust is still warm!) and smooth out the top.

TOPPING: The last component is the chocolate topping. You’ll melt your chocolate and coconut oil in a bowl set over a pan of simmering water. Once it’s fully melted and smooth, you’ll pour it over the cashew butter filling. It should spread out and cover the filling mostly on it’s own but you can help it as needed with a spoon or a spatula. All that’s left is to chill the tart for 6 hours in the fridge!

Tips for Recipe Success

Make sure to press the crust into the tart pan really well so that it holds together and isn’t super crumbly. You can do this with a spatula, a measuring cup like you see in the photos, or your hands.
Use your favorite vegan chocolate for the topping. Since the topping is just chocolate and coconut oil, you want to use a chocolate bar that is delicious enough to be eaten and savored on its own rather than a standard boring baking chocolate.
Chill the tart for at least 6 hours before enjoying it. This allows time for all of the flavors to mingle and for crust and filling to set and solidify.
When you remove the tart from the fridge, let it sit at room temperature for about 15-20 minutes before slicing it. You’ll get a smoother slice without the chocolate topping fracturing!

Looking For Other Blood Orange Recipes?

Try these vegan and gluten free rosemary scones with a tangy blood orange glaze. Or for something savory, try this celery salad with blood oranges, dates, and walnuts.

Vegan Chocolate Tart with Cashew Butter and Blood Orange

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Author: Courtney West
Total Time: 6 hours 40 minutes
Yield: 8 servings
Diet: Vegan

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Description

Ingredients

for the crust

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/3 cup vegan butter, melted, plus a little extra for greasing the pan

for the filling

1/4 cup virgin coconut oil, room temperature
1 cup powdered sugar
2 teaspoons blood orange zest, from 2 blood oranges
3 tablespoons blood orange juice
1 teaspoon vanilla extract
1 heaped cup cashew butter
1 pinch sea salt

for the topping:

6 ounces vegan dark chocolate (I used this one)
3 tablespoons virgin coconut oil
blood orange slices, optional for decoration
edible flowers, optional for decoration

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Instructions

Pre-heat your oven to 350 degrees. Grease a 9-inch fluted tart pan with a removable bottom with vegan butter. You can simply use your fingers to spread it around or use a pastry brush. If you don’t have this pan, you can easily use a 9-inch pie pan. Set your greased pan aside.

In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted vegan butter. Mix until it looks like wet sand and begins to clump together. Dump this mixture into your prepared pan and press it into an even layer across the bottom and up the sides of the pan. Make sure to press tightly as this will ensure your crust is less crumbly. You can do this with a measuring cup, spatula, or your hands. Bake the crust in your preheated oven for 12-14 minutes or until it is just turning golden around the edges. Allow the crust to cool slightly while you make the filling.

Add the room temperature coconut oil and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Alternately, you can do this with a large bowl and a whisk. Blend this mixture until very smooth, then add the blood orange zest and juice along with the vanilla. Mix these in, then add the cashew butter and sea salt. Blend until very smooth and creamy. Pour the filling mixture into the baked crust (it’s okay if the crust is still warm!) and smooth out the top. Set the filled tart aside while you make the topping.

Add an inch or two of water to a small pot and set it on the stove over medium-high heat. Once it comes to a simmer, set a bowl on top of the pot. You want to make sure the bottom of the bowl is not touching the water. Roughly chop or break up your chocolate and add it to the bowl along with the remaining coconut oil. Stir regularly until the chocolate has completely melted and is smooth. Pour the chocolate over the filling, making sure it covers the filling in a relatively even layer.

Chill the tart for 6 hours to allow everything to set and the flavors to develop. When you’re ready to serve the tart, allow it to sit out at room temperature for 15-20 minutes before slicing it. If you want, you can decorate the top of the tart with edible flowers, blood orange slices, and blood orange rind.

Store leftovers in the fridge and enjoy within 4-5 days. Allow to come to room temperature for 15-20 minutes before slicing and enjoying for the best texture.

Notes

You can easily make your own graham cracker crumbs. Put your preferred graham crackers into a blender and pulse until broken down into crumbs.
You can make this recipe gluten free by using a gluten free graham cracker.
Make sure to choose a dark chocolate that you like to eat on its own rather than a boring baking chocolate.
Don’t skip out on the chilling time! It ensures everything sets properly and lets the flavors develop. Plus, it makes the tart easier to cut.

Prep Time: 25 minutes
Chilling Time: 6 hours
Cook Time: 12-14 minutes
Category: dessert

Caramelized Cabbage with Capellini, White Beans, & Lemon (vegan & gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This caramelized cabbage with capellini makes a super cozy and comforting winter meal! Thinly sliced cabbage is cooked down until caramelized and jammy then tossed with capellini, lemon, parsley, and white beans. If you weren’t a cabbage fan before, this gluten free and vegan recipe will surely convert you!

Do you ever get your hands on a really lovely ingredient and feel like you need to make something extra-special to honor it? Well that’s what happened with me recently with an incredibly gorgeous head of cabbage! Since I do community content creation for a couple of local farms, I get to take home some of the produce they grow each week. A couple of weeks ago, this stunning Verza Moretta di Veronella cabbage was harvested for a photo. And, lucky me, I got to take it home!

This cabbage variety is particularly lovely because it has savoyed (crinkly) leaves that blush a deep purple on the exterior as the weather cools down. As you peel away the outer leaves, the interior ones are a pale yellowish-green. And, since we’ve had a least one frost this winter, the flavor was so lovely and sweet! To play up that sweetness, I used this zucchini compote I posted back in the summer as inspiration. I thinly sliced the cabbage and cooked it down with vegan butter, thyme, shallots, and garlic until it was soft and caramelized. Then, I tossed it with cooked capellini, lemon, parsley, and white beans for added protein. I really wish you could have been there as I cooked it because it smelled absolutely divine!

Why You Should Make This Caramelized Cabbage with Capellini

It will blow your mind that something as unassuming as cabbage can taste this good!
It’s the perfect way to cook down that head of cabbage that’s been tumbling around your produce drawer for a while. Though the recipe only calls for half a head, you can easily double it and enjoy this caramelized cabbage in other dishes!
It’s gluten free and vegan and requires only 10 ingredients!
It’s everything you want in a filling winter dish: savory, hearty, and balanced with a punch of brightness from the lemon and parsley.

What You Need to Make This Recipe

Cabbage – any variety will do! In the recipe I call for half of a large head but if you have a rather small cabbage, you can use the whole thing.
Shallot & Garlic – these help to form an aromatic base for the caramelized cabbage and add a hint of sweetness.
Vegan Butter – helps to caramelize the cabbage while also carrying the flavors of the dish. If you don’t need to use vegan butter, feel free to use an equal amount of regular butter.
Fresh Thyme – adds a lovely herbal element to the cabbage that makes it super delicious and cozy.
Sea Salt – seasons the dish and balances the flavors.
Capellini – I used a gluten free capellini because I prefer it’s thinner shape over spaghetti. You can use capellini, spaghetti, or even fettucine. Use whatever you prefer here!
Lemon – fresh lemon zest and juice add some brightness that lifts the dish and keeps it from being too heavy.
Parsley – like the lemon, the parsley adds a nice brightness to the dish along with its lovely fresh herbal flavor.
White Beans – add a creamy element along with some protein. I used cannellini beans but you can use navy beans, great Northern beans, or even lima beans.

How to Make Caramelized Cabbage

The key to caramelizing your cabbage lies in finely chopping it and exercising patience! To prepare your cabbage, you’ll cut it in half. You only need one of the halves for this recipe. Remove and discard the core of the cabbage (you’ll see it down by the stem end). Then, you’ll cut the cabbage half into 4 wedges. From there you’ll finely chop each wedge.

Now that you’ve chopped your cabbage, you’ll heat a large stock pot or Dutch oven over medium heat. Add your butter (I know it seems like a lot but trust me!) and let it melt. Then you’ll add your shallots and cook until they’re translucent. Add your garlic and thyme and cook about 1-2 minutes more, then add your mountain of finely chopped cabbage. You’ll cook your cabbage, stirring every 2-3 minutes until it has vastly reduced in volume and has caramelized to a lovely golden brown color (see above). This will take anywhere from 25-30 minutes total. I highly recommend turning on a podcast you like to help pass the time!

Notes on Substitutions

BUTTER – I used a vegan butter but you can use regular unsalted butter if you prefer! You can also used salted butter, just make sure to adjust the amount of salt you’re adding to the recipe.

CAPELLINI – If you can’t find capellini, you can use any long pasta such as spaghetti, linguine, fettucine, angel hair, or bucatini. Use gluten free if you need to (Jovial is my favorite brand!) or regular wheat pasta if you don’t.

THYME – Can’t find fresh thyme? Use a scant 1/2 teaspoon of dried thyme instead.

WHITE BEANS – Any of the following beans are delicious options: cannellini, navy, great northern, or butter/lima.

Caramelized Cabbage with Capellini, White Beans, & Lemon (vegan & gluten free)

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5 from 1 review

Author: Courtney West
Total Time: 45 minutes
Yield: 3-4 servings
Diet: Vegan

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Description

This caramelized cabbage with capellini makes a super cozy and comforting winter meal! Thinly sliced cabbage is cooked down until caramelized and jammy then tossed with gluten free capellini, lemon, parsley, and white beans. If you weren’t a cabbage fan before, this gluten free and vegan recipe will surely convert you!

Ingredients

1/2 large head of cabbage
1 large shallot
2 cloves garlic
4 tablespoons vegan butter
1 tablespoon fresh thyme leaves, chopped
sea salt, to taste
8 ounces gluten free capellini (or similar pasta)
1 lemon
2 tablespoons fresh parsley, minced
1 can white beans, drained and rinsed

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Instructions

Heat a large stock pot or Dutch oven over medium heat. While the pot is heating up, prepare the cabbage, shallot, and garlic. Remove and discard the core of the cabbage half, than cut it into 4 wedges. Finely chop each wedge. Set the cabbage aside then finely chop your shallot and mince your garlic.

Once your pot has come to temperature, add the vegan butter. Once it melts, add the shallot. Cook, stirring regularly, until it is translucent (about 3-4 minutes). Add the garlic and thyme leaves and cook for about a minute, stirring regularly. Add the cabbage and a large pinch of salt and stir everything together. Cook the cabbage, stirring every 2-3 minutes, until it is caramelized and golden brown. If at any point it seems to be sticking to the bottom of your pot, add a splash or two of water. The caramelization process will take about 25-30 minutes total.

While the cabbage is cooking, cook your capellini according to the package instructions. Before you drain the pasta, make sure to reserve a cup of the pasta water.

Add the caramelized cabbage to the cooked and drained capellini along with 1/4 cup of the pasta water, 1 teaspoon of lemon zest, 2 teaspoons of lemon juice, the minced parsley, and the white beans. Toss everything together. If it seems too dry or too hard to bring together, add more pasta water as needed. Taste the pasta and add salt as needed.

Serve topped with minced parsley if you like and a lemon wedge on the side!

Notes

You can use any variety of cabbage that you like. If you have a rather small head of cabbage, feel free to use the whole thing.
I used a gluten free capellini because I prefer its thinner shape over spaghetti. You can use capellini, spaghetti, or even fettucine.
I used cannellini beans but you can use any white beans you like such as navy beans, great Northern beans, or lima beans (butter beans).

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main