Chocolate Tarts with Granola Bar Crust
Ingredients
For the crust
- 114 g vegan butter, melted
- 135 ml maple syrup
- 1 tsp vanilla extract
- 275 g oats
- 50 g walnuts, chopped
- a dash of cinnamon
For the filling
- 150 g full-fat coconut milk, from a can
- 200 g semi-sweet chocolate
- 1/4 tsp agar agar
Preparation
Preheat the oven to 180°C.
In a small bowl, mix the melted vegan butter, maple syrup, and vanilla extract.
In a large bowl, combine oats, chopped walnuts, and cinnamon. Mix well.
Pour the liquid mixture over the oat mixture and mix until well combined.
Divide the crust mixture between 4 10 cm diameter tart tins.
Press the mixture onto the bottom and walls of the tart tins.
Bake the crusts for 15 minutes at 180°C, then remove them from the oven and let them cool.
In a small pot over medium heat, combine coconut milk and agar agar. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
Turn off the heat and add the chopped chocolate to the pot. Whisk until the chocolate is melted and the mixture is smooth.
Pour the chocolate filling over the prepared crusts.
Place the tarts in the fridge to cool for a few hours or overnight.
Serve and enjoy!
