No bake Vegan chocolate tart

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Easy no bake tart

Serves: 6-10

Time: 15 minutes to make | 2 hours to set

This recipe is a super easy and very straightforward fail proof recipe that is extremely moreish but less guilty than your average chocolate tart.
This tart is made from a nut base, and therefor gluten free. The chocolate is vegan and mixed with coconut milk. You don’t have the hassle of baking anything, just place it in the fridge to set once it has been made.

Ingredients

  • 150g Ground almonds

  • 100g Ground hazelnuts

  • 1/4 Cup Agave nectar

  • 1/4 Cup cocoa powder

  • 1/4 Cup melted coconut oil

  • 200g Vegan chocolate

  • 200ml Coconut milk

  • Berries to decorate (optional)

Preparation

  1. Grab a saucepan and empty half (200ml) of the coconut milk into the saucepan. Simmer it for 5 minutes until it’s fully liquidised and hot but not boiling.

  2. Break up the chocolate into small pieces and place them into the saucepan with the coconut milk to melt. Use a whisk to stir it until all the chocolate pieces have melted and it becomes a thick and creamy consistency. Set aside while you make the base of the tart.

  3. Take a large mixing bowl, add the ground hazelnuts, ground almonds, cocoa powder, agave nectar and melted coconut oil. Mix well until it has reached a crumble type consistency.

  4. Pour the base mix into the tart tin, evenly spread it out. Press the mixture down and around the tin so the tart base forms the shape of the tin.

  5. Pour the creamy melted chocolate into the tart tin all over the tart base. Sprinkle a little sea salt over the chocolate (optional) and then place the tart into the fridge for 30 minutes.

  6. Remove the tart from the fridge, at this point you will notice the chocolate has vegan to set but not fully. This is when you decorate with the fruits of your choice and then pop back into the fridge for another 1.5 / 2 hours to fully set.

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Nancy OdogwuComment