Easy Vegan Chocolate Tart
Ingredients
Crust
- 200g of plain biscuits (I use GF Digestives)
- 6 tablespoons of dairy-free butter/margarine
Chocolate filling
- 300g of dark chocolate (I used 70% dark from Vivani)
- 1 can of coconut milk (cream only)
Preparation
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 is compact and 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, then allow to sit for a few minutes and stir together.
Pour the filling onto the crust and level with a spoon or offset spatula, then place into the freezer for 2-3 hours or until set.
