Vegan, gluten-free, no-bake, easy.
Imagine a ‘Crunchy Bar’ chocolate dessert, because that’s basically what this is, but vegan of course!
A gorgeous and extremely decadent dessert, packed with rich flavours, crisp honeycomb and crunch!
Preparation- 15 minutes
Chilling time- 4 hours
Ingredients for the crust
-200g of plain biscuits (I use GF Digestives)
-6 tablespoons of dairy-free butter/margarine
Ingredients for the chocolate filling
-300g of dairy-free dark chocolate
-1 can of coconut milk (cream only)
-Dairy-free chocolate (for drizzle)
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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