Vegan No-Bake Chocolate and Coconut Tart

This tart is one of my favourite vegan recipes. It makes for a show stopping dessert but is ever so easy to put together. Only a few ingredients are needed for this! It truly is a dessert fit to end the perfect date or dinner party. This Vegan No-Bake Chocolate and Coconut Tart is sure to end up being a bookmarked recipe if you’re anything like me.

I love a no-bake recipe, and stand by recipes like these that can be taken anywhere. Picnic, BBQ, date night, fancy dinner party – this works for everything! Forks/spoons are needed so plan for that if taking to work; I have been known to have to run to my work cafeteria to take plastic forks for the team for various bakes of mine!). This can be made the day before so removes a level of stress!

I’m a huge advocate of the coconut/chocolate combo. By adding in some toasted coconut and jam, there’s an extra level of depth. This takes it from great to mind-blowing! I make the vegan ganache with full fat coconut milk, and a mixture of dark and vegan milk chocolate. Feel free to use majority dark or milk depending on your taste. It will set either way. However, full fat coconut milk is essential.

Tips:

Make sure to really press down the base to keep it compact when slicing. A longer chill will also make cutting easier. A high quality jam is recommended to keep this feeling grown-up and elegant. This needs no pairing, but if you do want something, a vegan whipped cream would go perfectly! A Vegan No-Bake Chocolate and Coconut Tart is truly calling to be in your fridge right now!

For more vegan recipes check out this Vegan Chocolate Tiffin (also no-baking required) or these Banana Bread Cookies. For videos and more baking inspiration, head on over to my Instagram.

Vegan Chocolate and Coconut Tart

No baking required for this vegan tart. This is comprised of a buttery biscuit base, topped with a layer of a rich vegan ganache made with chocolate and coconut milk. Chill, cut and serve!

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Prep Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 10

Author: Florence Jackson

Ingredients

• 100 g Unsalted Butter
• 250 g Digestive Biscuits
• 300 ml Full Fat Coconut Milk
• 300 g Dark Chocolate
• 100 g Milk Chocolate
• 5 tsp Raspberry Preserve
• 50 g Coconut Flakes

Instructions

• Lightly spray a 9" loose bottomed cake/flan tin.
• Melt the butter in the microwave. Meanwhile crush the biscuits (with a rolling pin or in a food processor) until it resembles breadcrumb texture.
• Combine the crushed biscuits with the melted butter. Press into the bottom of the pan, using the bottom of a glass or the back of a spoon.
• Chop the chocolate into small pieces. Meanwhile, heat the coconut milk in a medium saucepan over a low/medium heat.
• Once the coconut milk is simmering, turn off the heat and add the chocolate. Leave for 2 minutes then stir together until all the chocolate has melted and the mixture has thickened (it will be a glossy chocolate colour).
• Pour this over the biscuit base. Chill for 1-2 hours, until the top has set (the chocolate layer will not truly set, but be somewhat firm to touch).
• Once set, create a ring of jam on top of the chocolate ganache using the back of a teaspoon to spread it.
• Optional: Toast the coconut flakes in a small frying pan over a medium heat. Sprinkle over the jam.
• Slice when ready! If making ahead, place back in the fridge until serving.