No-Bake Four-Ingredient Chocolate Tart
Ingredients
Crust
- 200g plain vegan biscuits (I use GF Digestives)
- 6 tablespoons dairy-free butter/margarine
Chocolate filling
- 300g dark vegan chocolate (70%)
- 1 can coconut milk (cream only)
Toppings
- Melted dark chocolate for drizzling
- Dark chocolate shavings
- Vegan caramel sauce
Caramel sauce
- 180g golden caster sugar
- 65g coconut milk (cream only)
- 60ml dairy-free milk (almond milk)
Preparation
Line a tart tin with greaseproof paper.
Place the biscuits into a food processor and blend until crumb-like.
Melt the butter and pour into the biscuits, mix until like wet sand.
Firmly press the mixture into the tin until compact.
Place into the fridge or freezer while making the filling.
Open a can of coconut milk, drain the clear liquid and use only the thick white cream.
Heat the cream in a medium-sized saucepan 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 to melt.
Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the freezer for 2-3 hours or until set.
Serve and enjoy. Store in a sealed container in the freezer and best eaten within a few days.
Caramel sauce
Place the sugar into a large pan over low/medium heat, stir continuously until it begins to dissolve, then turn off the heat (about 10-15 minutes).
When it's golden and liquid, add in the coconut cream and stir vigorously.
Once the sauce cools down, pour in the dairy-free milk and stir until everything is dissolved.
Place the pan back onto a low/medium heat, bring it back to the boil, and stir for around 1-2 minutes.
Turn the heat off and pour into a heatproof bowl and refrigerate to set.
