Chocolate Tart
This tart is perfect for vegans and non-vegans alike. I make this all the time because it’s easy, simple, and I always have the ingredients on hand. To be honest, I often use regular chocolate chips instead of vegan chocolate chips because they’re what I typically have in the pantry. This is a versatile recipe with lots of flexibility.
Ingredients:
100g ground almonds
125g ground pistachios
25g cocoa powder
50g olive oil
3 tbsp maple syrup
1/2 tsp salt
450g chocolate, melted
350g coconut milk (take the creamiest part from the can)
Sliced strawberries
Sprig of mint
Method:
For the crust: Preheat the oven to 350 degrees fahrenheit.
Stir together the almonds, pistachios, cocoa powder, olive oil, maple syrup, and salt until evenly combined.
In a 9 inch springform pan, press the crust mixture into the bottom of the pan evenly.
Bake for 12 minutes, or until the crust begins to feel dry and firm.
Remove from the oven and transfer to a wire rack to cool in the pan.
For the chocolate filling: Heat the coconut milk on the stovetop or in the microwave until steaming.
Place the dark chocolate in a bowl, and pour the coconut milk over. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.
Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even and level.
Refrigerate for at least 2 hours, or until firm. Decorate the top with sliced strawberries, a sprig of mint, and serve.
