Vegan Chocolate Tart
serves:
ready in:
prep time:
cook time:
Ingredients
The Crust:
2 cups of almonds
1/2 cup of oats
1/3 cup of coconut oil, melted
2 tablespoons of raw cacao powder
2 tablespoons of sugar free maple syrup
Chocolate Filling:
1 cup of canned coconut milk
12 ounces of nondairy chocolate chips
1 teaspoon of vanilla extract
Topping:
Truwhip Original Whipped Topping
Sprinkle nondairy chocolate chips
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Directions
Crust:
-Add the crust ingredients to a food processor and pulse until fine and sticky. Press the mixture into a 9 inch tart pan with a removable bottom and place in the freezer to become firm for 1/2 hour. Take the hardened crust out of the freezer then set aside.
Filling:
-In a double boiler add the coconut milk, nondairy chocolate chips and vanilla extract. Stir until smooth and creamy.
-Pour the chocolate ganache into the tart shell, then chill in the freezer overnight or for up to three hours until set.
-Take the tart out of the freezer to get room temperature.
-Spread Truwhip Original Whipped Topping over the top of the tart, and add a sprinkle of chocolate chips. Serve
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