Vegan Chocolate Tart (only 6 ingredientes & no oven)
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If there is one dessert that everyone will love, this is the one! The cookie crust is crispy, the chocolate filling is creamy smooth, and a little surprise inside makes all the flavors come together beautifully. If you like chocolate, you have to try it as soon as possible! ;)
250gdairy-free dark chocolate**preferably semi-sweet
¾cupdairy-free milkvery hot (preferably soy, coconut or oat)
2-3tablespoonmaple or agave syrup**adjust according to the level of sweetness of your chocolate
To prepare the crust, pulverize the biscuits and mix with the melted coconut oil.
Grease a springform pan. Pour the previous mixture into the pan and press towards the bottom and the sides of it. Pop in the freezer for 20 minutes.
In a medium bowl, add the chocolate chunks and pour in the hot milk. Let it sit for a couple of minutes so that the chocolate starts melting.
Whisk until the chocolate dissolves completely. Add the maple or agave syrup (add one tablespoon at a time and taste until you’re happy with the sweetness level), vanilla, a pinch of salt and mix until completely integrated.
Remove the crust from the freezer. Place the raspberries along the entire edge of the inside of the crust.
Pour the chocolate mixture into the previous pan and place in the freezer for 6-8 hours or until it solidifies. I highly recommend you leave the tart in the freezer overnight just to make sure it will have the best texture (because the time can vary depending on the brand of chocolate you use).
Remove from the freezer and decorate to taste.
Store the tart preferably in the freezer.
**It is very important that you use dark chocolate (preferably semi-sweet), since, from my own experience, if you use a vegan "milk chocolate", which is much softer (due to its lower cocoa butter content), the tart doesn't set properly and is somewhat runny. Or if you really want to use vegan milk chocolate, reduce the amount of milk added to the recipe.*You can substitute for the sweetener of your preference, just be careful with the amount so that it’s not overly sweet.
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