We chose to use speculoos biscuits, but any dry biscuits will work. The same goes for the plant-based cream: choose according to your taste—soya, rice, oats—they all go very well with chocolate!
Naeva
Hi, I'm Naeva from Kaoka. I create chocolatey, indulgent recipes. My favourite time of day is snack time! I love the convivial atmosphere it creates with the team.
Tart
Dairy-free
No-bake chocolate tart [vegan]
Less than 30 minutes
Easy
4 P.
Recipe description
A super easy and quick chocolate tart recipe. With only 4 ingredients and no baking required, anyone can make it!
Extra indulgent, you’ll treat yourself and your loved ones. We made the tart base with speculoos biscuits, then prepared a chocolate ganache using coconut cream and dark chocolate. We love combining coconut cream with dark chocolate: its mild, subtle flavour pairs perfectly with the intensity of the cocoa.
The crispy, slightly spicy speculoos tart base adds an original touch and contrasts beautifully with the sweetness of the coconut and chocolate ganache.
Ingredients
200g dark chocolate 58% Kaoka
180g coconut cream (or plant-based cream of your choice)
120g speculoos biscuits (or other biscuits of your choice)
We chose to use speculoos biscuits, but any dry biscuits will work. The same goes for the plant-based cream: choose according to your taste—soya, rice, oats—they all go very well with chocolate!
Preparation
In a bowl, crush the biscuits into small crumbs. Mix them with the melted coconut oil.
Spread into tart tins (lined with baking paper to prevent sticking). Press down firmly with the back of a large spoon. Set aside in the fridge.
In a bowl, melt the chocolate with the coconut cream (using your preferred method: in a bain-marie or in the microwave). Mix well.
Pour the chocolate cream into the tart bases. Refrigerate for at least 2 hours before serving.