Vegan & Gluten-Free Chocolate Tart with Dulce De Leche

In a medium heavy-bottom saucepan with high sides, heat the soy milk on medium heat.

Add the granulated sugar when the milk is warm and mix.

Stir in the baking soda to dissolve.

When the mixture starts to boil, lower the heat to keep it simmering.

Allow the mixture to reduce, stirring frequently, for about 1 hour.

When it thickens and turns dark, remove from heat. Stir in vanilla and salt, and let it cool down over a large bowl of ice water, stirring occasionally.

Whisk and transfer the dulce de leche to a jar. Keep it refrigerated.

Preheat the oven to 175°C (350°F).

Blend all crust ingredients in a food processor until the dough resembles wet sand.

Press the mixture onto the bottom and sides of a tart tin.

Bake for 10 minutes, until the edges are golden brown. Let it cool down.

Spread the vegan dulce de leche over the bottom of the tart. Place it in the fridge to set while making the chocolate filling.

Place the chopped chocolate in a medium bowl.

Heat the coconut cream over medium-high heat, and when hot, pour it over the chopped chocolate.

Add maple syrup and stir to combine.

Let the mixture cool down slightly, then pour it over the dulce de leche layer.

Set the tart in the fridge for at least 3 hours.