No-Bake Four Ingredient Chocolate Tart

Line a tart tin with greaseproof paper.

Place the biscuits into a food processor or blender and whizz up until crumb-like.

Melt the butter or margarine and pour into the biscuits and mix together until like wet sand.

Firmly press the biscuit mixture into the lined tin until it's compact.

Place into the fridge or freezer whilst you make the filling.

Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Place the dark chocolate into a heatproof bowl and pour over the hot cream. Allow to sit for a few minutes then stir together. The cream will melt the chocolate.

Pour the filling onto the crust and level with a spoon or offset spatula.

Place into the freezer for 2-3 hours, or until set.

Place the sugar into a large pan over low or medium heat, stirring continuously until it begins to dissolve then turn off the heat. This will take around 10-15 minutes.

When it's golden and liquid, add in the coconut cream and stir vigorously. It will steam and bubble but keep stirring.

Once the sauce cools down, pour in the dairy-free milk, stir until everything is dissolved.

Place the pan back onto a low or medium heat and bring it back to the boil. It will begin to bubble, just keep stirring. Stir for around 1-2 minutes.

Turn the heat off and pour into a heatproof bowl and pop into the fridge to set.

Serve and enjoy.

Store in a sealed container in the freezer and best eaten within a few days.