No-Bake Chocolate Coconut Tart
Ingredients
Crust
- 1 cup rolled oats
- 1 cup shredded coconut
- 5 medjool dates, pitted
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 3 tbsp coconut milk
Chocolate layer
- 1 cup full fat coconut milk (canned)
- 1/4 cup maple syrup
- 1 tbsp peanut butter
- 3 tbsp cacao powder
- 1 tbsp tapioca flour
- Pinch of salt
- 1 tsp vanilla paste or extract
- 25g vegan chocolate
Preparation
Add oats, coconut, and dates to a food processor and blitz to a wet sand consistency.
While blending, incorporate coconut oil, maple syrup, and coconut milk tablespoon by tablespoon until you get a moist crumble that sticks together. If too dry, add an extra tablespoon of milk or water.
Press the mixture into the bottom of a 20cm spring form lined with baking paper and place in the fridge.
Blend coconut milk, maple syrup, peanut butter, cacao powder, and tapioca flour until there are no lumps left.
Transfer the mixture to a saucepan and bring to a simmer.
Cook for about 2 minutes, stirring frequently.
Add vegan chocolate, vanilla, and salt, and mix until the chocolate melts.
Let cool for 15 minutes.
Transfer on top of the crust.
Refrigerate for a minimum of 2 hours before decorating and slicing.
Tips
Top with berries or pomegranate seeds for added flavor.
