For 4 ramekins do 2/3 of below recipe
- 300 g ground almonds
- ½ cup cacao powder (55g)
- ⅓ cup maple syrup or honey (113g)
- 3 tbsp coconut oil, melted
- 210 g chocolate
- 300ml coconut milk (full fat)
Firstly add the coconut milk to a pot over a low heat and warm up. Once warm turn off the heat and add the chocolate, then stir until well combined
Now make the base by adding all the ingredients into a mixing bowl and mix until combined
Pour the base into a tart tin and push down until compact (looking for roughly 0.3mm depth)
Pour the chocolate into the base, sprinkle salt over the top and place in the fridge for 2-3 hours to firm up
Optional: serve with fresh fruit on top!
Want beautiful clean cuts for your chocolate vegan tart? Run your knife under hot water between cuts.
For a beautiful presentation, top with fresh berries and use flakey sea salts.
For an even top, after you’ve added the chocolate mix to the tart tin, give it a few short bangs on to your countertops to pop any air bubbles that may have formed and even out the tops.
If you are worried about your tart sticking to your tart tin, feel free to grease it with some coconut oil so it can easily slide off.