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This Chocolate Tart with Salt Flakes is absolutely delicious! It’s crunchy, chocolaty, sweet at the right point and absolutely perfect for any occasion!
The base is made of crumble which combines perfectly with the rich chocolate cream. To make the chocolate taste explode even more I topped the tart with a few Salt Flakes. The result? A surprisingly delicious, fresh and light dessert that will make you go C.R.A.Z.Y.
If you try this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
Servings: 6 servings
Equipment
- hand mixer
Ingredients
For the crust
- 150 g digestive cookies (dairy-free)
- 3 tbsp coconut oil or margarine
- 40 g rolled oats
For the chocolate filling
- 5 dl coconut milk
- 4 tbsp coconut sugar
- 180 g dark chocolate
- 2 tbsp coconut oil
Topping
- pinch of sea salt flakes
Instructions
For the crust
- Add the coconut oil and sugar (optional) and blend until combined.
- Press the mixture onto the bottom of a 7-inch cake pan and store in the fridge.
For the chocolate filling
- Place a bowl in the freezer for 15 minutes. Pour the milk into the bowl, add the sugar and whisk on high speed until stiff peaks form.
- Melt the chocolate and the oil in a double boiler. Let it cool down completely, then add the coconut whipped cream and whisk gently until combined.
- Spread the filling over the crust and let it sit for at least 4 hours in the fridge.
- Before serving top the tart with a little sea salt flakes (without exaggerating!)
- Buon appetito!
Tried this recipe?Let us know how it was!
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