The idea that time is money is by no means a new concept, but living with unemployment and a newborn, the hours in a day are my only lasting reference to currency. Nursing takes up about 12 hours. Sleeping, *hopefully* six hours. Pumping, one hour. Daily “Sanity Walks”, one hour. This leaves me with about four scattered hours of free time, which inspires a dizzying demonstration of mental gymnastics.
Okay, I’ve got roughly a 45 minute window. Do I make dinner or make a new blog post? Take a shower or take a nap? Promote my business or unplug? Dare I clean? (Ha.) Finish my thank you cards? Run errands?! Make art?!?! HOW MANY MINUTES HAVE PASSED JUST THINKING ABOUT THIS?
Accomplishing any of these tasks in a single day feels like a herculean feat, an effort worthy of vast praise, parades, fanfare and fame. Of course, no such recognition has ever amounted from the mere act of taking a shower. It’s better this way (no one should see me like this). Instead, in my disheveled living room and swaddled in milk stained clothes, I’ll sit in awe of all of the mothers and fathers that are and ever have been, amazed at their ability to get anything done, ever. I feel grateful to be part of the club, to truly know the currency of time. If nothing else, it makes me appreciate each precious hour.
In times like these, turning to the simplest recipes is not only a preference, it’s a requirement. That’s why I’ll be making this tart for the holidays. With a prep time of less than a half hour and less than 10 ingredients, I can make something deceivingly simply but seemingly decadent. If you’re short on time these days, I suggest you do the same.
Vegan Chocolate Tart with Walnut Date Crust
This seven ingredient tart is both vegan and gluten free, and a decadent dessert to follow a meal. Adjust the sweetness of both the crust and the filling to suite your taste, and feel free to experiment with preserves and berries to accommodate the season.
Serves 6 – 8
Prep time: 20 minutes
Chill time: 2 hours
Crust
1 1/2 cups walnuts
2 cups pitted and chopped dates
1/4 cup pure maple syrup
1/2 teaspoon sea salt
Filling
13.5-oz can full-fat coconut milk
10 ounces bittersweet chocolate, cut into small chunks
1/4 cup raspberry preserves
pinch of salt
Berries and/or finishing salt to top
To make the crust, combine all ingredients in a food processor and pulse to a malleable paste. Using wet hands, press evenly into a 10-inch tart pan or parchment lined 8 x 8 baking dish. Refrigerate.
Meanwhile, heat the coconut milk in a saucepan until just simmering. Turn the heat off and add the chocolate, a little at a time, and whisk thoroughly to melt. Add the preserves and salt, and combine to a smooth mixture. Pour atop the crust and, if using berries, arrange them decoratively on top. Return to the fridge to set, and chill for about 2 hours, until firm. Top with finishing salt, if desired.