No-Bake Chocolate Tart (Vegan)
This easy no-bake chocolate tart is made with a simple Oreo crust and a rich chocolate ganache filling that also happens to be vegan, topped with fresh berries and a sprinkle of icing sugar.
Servings 12 servings
Ingredients
Base:
- 2 packets oreo biscuits
- ⅓ cup (80 grams) dairy free spread, melted*
Filling:
- 300 grams dark chocolate
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- Fresh berries to serve
Instructions
- Add oreos to the bowl of a food processor and blitz for a couple of minutes until the mixture resembles a sand-like texture. Add in melted dairy-free spread and continue to mix for 30 seconds to a minute until the mixture is wet and sticky. Tip the mixture into a 25 cm non-stick tart pan with a removable base. Use your fingers or the base of a glass to press the mixture down and to the edges and up the sides ensuring it is all compressed down and evenly distributed. Set aside in the fridge while you make the filling.
- Chop up chocolate into small pieces and place in a large, glass bowl. Set aside.
- In a small saucepan, heat coconut milk, maple syrup and vanilla, stirring until just starting to simmer. You want it to be nearly boiling but not quite.
- Pour the hot coconut milk mixture over the bowl of chocolate and let sit for 5 minutes. Stir chocolate mixture until smooth, shiny and creamy.
- Pour the chocolate ganache filling into the prepared tart base and set aside in the fridge to chill for 4 hours until set.
- To serve, top tart with fresh berries and a dusting of icing sugar. Keep chocolate tart refrigerated.
Notes
*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free/vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work. You can use melted coconut oil in place of dairy-free spread in the base if you prefer.
Not all dark chocolate is created equal. If vegan, make sure to check your labels and choose a good quality dark chocolate that is vegan.
The coconut milk used here is the variety from the can as it provides a creamier texture when added to the chocolate.
What happens if my chocolate doesn’t melt? Simply place the bowl over a saucepan of hot water and continue to stir until all chocolate has melted.
Not from Australia? Check out my US Conversion Guide.