Chocolate Tart with Sea Salt Flakes
Servings: 6 servings
Equipment
- hand mixer
Ingredients
For the crust
- 150 g digestive cookies (dairy-free)
- 3 tablespoon coconut oil or margarine
- 40 g rolled oats
For the chocolate filling
- 5 dl coconut milk
- 4 tablespoon coconut sugar
- 180 g dark chocolate
- 2 tablespoon 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!