A rich and decadent vegan chocolate tart, made with wicked dark chocolate and a hint of coconut! This @mmillyjane recipe makes the perfect masterpiece to serve at any dinner party!
1 hour 45 minutes
125g rolled oats
4 tbsp coconut sugar
30g cocoa powder
4tbsp melted coconut oil
Pinch of sea salt
1 tin of full fat coconut milk
1 tsp vanilla extract
500g dark chocolate chips
Dark chocolate drops
Joe & Seph's Vegan Salted Caramel Popcorn
Start by preheating your oven to 180°C.
To make the crust pulse both the almonds and oats in a food processor or blender until fine. Add sugar, cocoa powder and salt; pulse until combined. Place mixture in a bowl and add the melted coconut oil. Mix until combined.
Transfer to tart pan
Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press down evenly.
Bake in the centre of the oven for 15 minutes. Transfer to a wire rack to cool completely for an hour.
Heat coconut milk
To make the chocolate filling, fill a bowl with the chocolate chips and bring the full fat coconut milk to a boil in a separate saucepan.
Mix into chocolate
Pour the hot coconut milk over the chocolate chips and stir and combine until thick and creamy.
Pour into tart base and cool
Then pour the mixture into the cooled tart base. Leave to set in the fridge.
Decorate with chocolate drops and popcorn
Finish by adding decorating the tart with the dark chocolate drops and Joe & Seph's Vegan Salted Caramel Popcorn.
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