Easy Vegan Chocolate and Coconut Tart

Name: Easy Vegan Chocolate and Coconut Tart
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 14
Ingredients: 350 g digestive biscuits; 200 g dark chocolate; 150 g vegan margarine or butter, plus extra for the tin; 2 can cans coconut milk chilled; 2 tbsp cocoa powder; 2 tbsp golden syrup; 1 tbsp plain flour; 1 handful raspberries; 1 as needed edible silver or gold glitter spray

A decadent and silky chocolate tart featuring a crunchy cocoa-infused biscuit base and a luscious two-ingredient coconut ganache. This elegant, vegan-friendly dessert is incredibly simple to prepare and perfect for impressing guests at any dinner party.

Servings14 Portions

Prep Time25 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

digestive biscuits
350 g
dark chocolate
200 g
vegan margarine or butter, plus extra for the tin
150 g
cans coconut milk chilled
2 can
cocoa powder
2 tbsp
golden syrup
2 tbsp
plain flour
1 tbsp
raspberries
1 handful
edible silver or gold glitter spray
1 as needed

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 6). Lightly grease a 23cm loose-bottom tart tin with a little vegan margarine or butter.

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin. Transfer the crumbs to a bowl and stir in the cocoa powder and plain flour.

Add the golden syrup and enough melted vegan margarine or butter to the crumbs, mixing until the texture resembles damp sand and holds together when pressed. Firmly press the mixture into the bottom and up the sides of the prepared tart tin.

Bake the tart base for 10–12 minutes. Remove from the oven and allow it to cool completely in the tin before adding the filling.

Prepare the filling by opening the chilled cans of coconut milk. Carefully scoop out the thick, solid white coconut cream from the top into a bowl, discarding the clear liquid or saving it for smoothies.