Indulgent Vegan Chocolate Coffee Tart
- 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
Place Oreo cookies in a food processor and pulse until they resemble "breadcrumbs."
Add the melted vegan butter and pulse again to combine the ingredients.
Transfer the mixture to a round tart tin (20 cm diameter) and press it onto the bottom and sides of the tin.
Chill the crust in the fridge while preparing the filling.
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 in the chopped semi-sweet and unsweetened chocolate.
Gently whisk until the chocolate is fully melted and the filling becomes smooth.
Pour the chocolate-coffee filling over the chilled crust in the tart tin.
Place the tart back in the fridge to set for a few hours or overnight.
Once the tart is set, remove it from the fridge.
Slice and serve this decadent vegan chocolate coffee tart.