Vegan Chocolate Tart
A decadent no-bake vegan chocolate tart with a crunchy Oreo-walnut crust and a silky dark chocolate ganache. It is naturally dairy-free and egg-free, and needs just a few hours in the fridge to set.
Ingredients
- 25 pieces Oreo biscuits
- 1 cup coconut oil melted
- 1 cup coconut milk canned, refrigerated, thick part only
- 3 cups vegan dark chocolate melted
- 1 cup walnuts
- 1 tbsp espresso powder or instant coffee
- 1 tsp lemon zest
- ½ tsp vanilla extract
Instructions
- Blend the Oreos (with the cream filling) in a food processor until a smooth paste forms.
- In a bowl, mix the blended cookies with half of the melted coconut oil, the espresso powder, and the lemon zest.
- Transfer the mixture to a tart tin and form the crust, pressing it down firmly and evenly.
- Melt the chocolate, then stir in the coconut milk, the rest of the coconut oil, and the vanilla extract. Mix well until smooth and creamy.
- Stir most of the walnuts into the ganache.
- Pour the ganache over the crust, sprinkle over the remaining walnuts, and chill in the fridge for at least 4 hours or overnight until set.
- For clean slices, warm the knife under hot water and wipe it between cuts.
Notes
For clean slices, warm the knife under hot water and wipe it between cuts. The thick coconut cream from a chilled can is essential for a ganache that sets firm. Store leftovers covered in the fridge for up to 5 days.