Easy Vegan Chocolate Tart Recipe

1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix the crushed vegan cookies with melted coconut oil and maple syrup in a bowl until it resembles wet sand.
Press the mixture evenly into the bottom and sides of a tart pan. Use the back of a spoon or your fingers to ensure it’s compact.
Bake the crust for 8–10 minutes, then let it cool completely.
2. Make the Chocolate Filling:
In a saucepan, heat the coconut milk over medium heat until just simmering (do not boil).
Remove from heat and pour the hot coconut milk over the chopped chocolate in a bowl.
Let it sit for 2–3 minutes, then whisk until smooth.
Stir in maple syrup, vanilla extract, and a pinch of salt.
3. Assemble the Tart:
Pour the chocolate filling into the cooled crust, spreading it evenly with a spatula.
Let it cool to room temperature, then refrigerate for at least 2–3 hours, or until the filling is set.
4. Add Toppings:
Once the tart is set, decorate with fresh berries, nuts, shredded coconut, or your favorite toppings.
Serving and Storage:
Serving: Slice and serve chilled or at room temperature. Perfect with a dollop of coconut whipped cream!
Storage: Keep leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.
Why You’ll Love This Recipe:
No Fancy Ingredients: Simple pantry staples make this dessert accessible.
Rich and Creamy: The chocolate filling is smooth, decadent, and melts in your mouth.
Customizable: Add your favorite flavors or toppings to make it your own.
Enjoy this effortlessly delicious vegan chocolate tart that’s sure to impress everyone! 🍫🥧✨