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Wednesday, 4 September 2019

No-bake chocolate honeycomb tart recipe

Vegan, gluten-free, no-bake, easy.

Imagine a 'Crunchy Bar' chocolate dessert, because that's basically what this is, but vegan of course!
A cookie base, with a layer of silky smooth caramel sauce, a rich chocolate ganache filling, topped with homemade honeycomb and a chocolate drizzle.

A gorgeous and extremely decadent dessert, packed with rich flavours, crisp honeycomb and crunch!

Preparation- 15 minutes
Chilling time- 4 hours
Serves- 10+
Level- Easy

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Ingredients for the crust
-200g of plain biscuits (I use GF Digestives)
-6 tablespoons of dairy-free butter/margarine

Filling (optional)
-Caramel sauce

Ingredients for the chocolate filling
-300g of dairy-free dark chocolate 
-1 can of coconut milk (cream only)

Toppings 
-Honeycomb
-Dairy-free chocolate (for drizzle)
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To make the crust
Step 1- Line a tart tin with greaseproof paper.

Step 2- Place the biscuits into a food processor/ blender and whizz up until crumb-like.

Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

Step 4- Firmly press the biscuit mixture into the lined tin until its compact.

Place into the fridge or freezer whilst you make the filling.

To make the chocolate filling
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Step 3- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

Step 4- Spread some caramel sauce on top of the base (optional).

Step 5- Pour the chocolate filling onto the crust and level with a spoon or offset spatula.
Place into the freezer for 2-3 hours, or until set.

Serve and enjoy.

I served my tart with a drizzle of melted dark chocolate, grated dark chocolate and a drizzle of some homemade honeycomb.

Store in a sealed container in the freezer and best eaten within a few days.

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