Rich Vegan Chocolate Tart

Method

1. Preheat oven

   Start by preheating your oven to 180°C.

2. Make crust

   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.

3. Transfer to tart pan

   Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press down evenly.

4. Bake

   Bake in the centre of the oven for 15 minutes. Transfer to a wire rack to cool completely for an hour.

5. 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.

6. Mix into chocolate

   Pour the hot coconut milk over the chocolate chips and stir and combine until thick and creamy.

7. Pour into tart base and cool

   Then pour the mixture into the cooled tart base. Leave to set in the fridge.

8. 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.