No-Bake Chocolate Cherry Tart (V, GF)
Well, I’ve been back at school for a few weeks now and it’s finally started to feel real. I think it’s living in a new space that’s making everything feel like a blur. I’m in less of a school-with-a-side-of-life space and in more of an I-live-here-but-oh-also-homework world. I’m not sure how to feel about it. Like, if I can’t sleep and I want to make brownies at one in the morning I totally can, but I do still have to finish the readings for class on Tuesday. It’s even weirder to think about the fact that a year from now I probably won’t be here at all. I’m quickly realizing that once you say you’re a senior in college a short play is presented:
Acquaintance/Professor/Friend: So you’re a senior?
Acquaintance/Professor/Friend: Wow, that’s so exciting!
Me: It is, but y-
Acquaintance/Professor/Friend: What’re you going to do when you graduate?
Me: Well, I-
Acquaintance/Professor/Friend: Grad school?
Me: Um, at this point-
Acquaintance/Professor/Friend: Oh! Are you like, looking for places where you can work that involve the thing you majored?
Me: I’m not quite-
Acquaintance/Professor/Friend: Well, I’m sure you’ll figure it out!
Every. Single. Time. If it hadn’t happened to me more than thrice in one week with almost the exact same conversation I wouldn’t feel so strongly about writing this down, but it has. It’s almost as though everyone who’s older/younger than college seniors has banded together to rehearse this. I would be very impressed that mankind has finally found something to agree on if it weren’t so freaking terrifying. After this summer I’ve realized I have NO IDEA what I want to do when I graduate, other than not be in school for a while. I wonder where I’ll be, where my friends will be. Maybe I’ll be living in some cool new city and working at a fun job? Relatively unlikely. But we’ll see. I know the places I’d like to see and the people I’d like to spend time with, but in terms of what I’ll be *doing*? No idea. In the meantime I’ll be eating a lot of chocolate.
Tart (from Oh, Ladycakes with a few adjustments)
1 c rolled oats
1 c raw almonds
Pinch sea salt
6 medjool dates, pitted
2-3 tbsp non-dairy milk (I used light coconut milk)
1/2 c unsweetened dark chocolate cocoa powder
1/4 c coconut oil, melted
1/4 c maple syrup
2 c cherries, pitted and quartered
Line the bottom of an 8-9″ tart pan with parchment paper and spray with oil. In a food processor fitted blend the oats, almonds, and salt into a fine meal. Add the dates and blend just until combined. Add two tbsp of the milk and blend until the dough is crumbly but sticks together when pressed between your fingers. If it doesn’t seem to be as moist as it could be add the third tbsp (I only used two because I was nervous about the crust getting too tough but alas, it was still extremely crumbly. Oh well, it still tasted good!) Once you’ve reached the desired consistency, press dough into the prepared tart pan and set aside.
In a small bowl, stir together the cocoa powder and one tbsp of the coconut oil. Stir relatively smooth then add the syrup. Then whisk in remaining coconut oil and pour into the crust. Top with the cherries, then transfer to the refrigerator for at least an hour. I don’t think this needs anything to accompany it except maybe a cup of tea or glass of sparkling wine!