Decadent Vegan Chocolate Coffee Tart
Ingredients
- 200 g Oreo cookies
- 70 g melted vegan butter
- 140 ml full-fat coconut milk (from a can)
- 60 ml espresso
- 100 g semi-sweet chocolate
- 100 g unsweetened chocolate
- 1/2 tsp agar agar
Preparation
Add Oreo cookies to a food processor and pulse until they become "breadcrumbs."
Add melted vegan butter and pulse again to combine.
Transfer the mixture to a 20 cm diameter round tart tin, pressing it onto the bottom and sides. Place the crust in the fridge to cool.
In a small pot over medium heat, combine coconut milk, espresso, and agar agar.
Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
Turn off the heat and add chopped semi-sweet and unsweetened chocolate. Whisk gently until the chocolate is melted and the filling is smooth.
Pour the chocolate-coffee filling over the prepared crust.
Place the tart in the fridge to set for a few hours or overnight.