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I’m always trying to think of new desserts that are easy but also look nice. If you are making this for 6–12 people it really doesn’t take a lot of time and it’s very impressive. Best of all, its only five ingredients; six if you count the salt. It freezes well so you can make this in advance. I kept this vegan and dairy free by using coconut milk but you can substitute heavy cream if you’d like.
No-Bake Vegan Chocolate Tart
Recipe By Batsheva Kanter
- Cooking and Prep: 2 h 15 m
- Serves: 6
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Tarts
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Process almonds, dates, coconut and salt in food processor until completely ground and the mixture sticks together.
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Press into six four-inch tart pans lined partially with Gefen Parchment Paper.
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Freeze for about an hour until the shells are easily removed from pan.
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About 20 minutes before you are ready to fill the tarts, combine the coconut milk and chocolate in a microwave safe bowl and microwave for two to three minutes on 50% heat until chocolate is melted. Stir until smooth and glossy.
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Let cool and then spoon into tart shells. Refrigerate for an hour until set.
About
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no-bake vegan choc tart
hi, can this be frozen a few weeks in advance? would like to make it now for Succos...Replies:
First of all. I am jealous that you are up to Succos prep already!!! Secondly, yes, this should freeze well.
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-
no-bake vegan choc tart
hi, can this be frozen a few weeks in advance? would like to make it now for Succos...Replies:
First of all. I am jealous that you are up to Succos prep already!!! Secondly, yes, this should freeze well.
