No-Bake Chocolate Tart
Ingredients
- Ingredients for the crust
- -200g of plain vegan biscuits
- -6 tablespoons of dairy-free butter/margarine
- Ingredients for the chocolate filling
- -300g of dark vegan chocolate
- -1 can of coconut milk (cream only)
- Toppings (optional)
- -Melted dark chocolate -Dark chocolate shavings
- -Vegan caramel sauce*
- Caramel sauce: -180g of golden caster sugar
- -65g of coconut milk (cream only)
- -60ml of dairy-free milk
Preparation
Line a tart tin with greaseproof paper
Place the biscuits into a food processor/ blender and whizz up until crumb-like
Melt the butter and pour into the biscuits and mix together until like wet sand
Firmly press the biscuit mixture into the lined tin until its compact
Place into the fridge whilst you make the filling
Chocolate 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 *Caramel sauce
Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve then turn off the heat
This will take 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/medium heat bring it back to the boil
It will begin to bubble, keep stirring
Stir for 1-2 minutes
Turn the heat off and pour into a heatproof bowl
