This tart is a delicious vegan showstopper, perfect for Christmas celebrations.
Watch the full recipe video here.
Serves: 10
Time: 30 minutes + chilling
Ingredients:
For the Base:
- 240g Oreo-style sandwich cookies
- 60g hazelnuts, skin off
- 75g vegan butter melted
For the Tart:
- 180g raw cashews, soaked in boiling water for 1 hour
- 250g coconut cream*
- 180g dark chocolate, chopped small
- 60ml Chocco Truffle Coffee
- 60ml coconut oil, melted and cooled
- 45ml maple syrup
- 25g cacao powder
- ½ tsp vanilla extract
- A pinch of salt
- 20g desiccated coconut, for the truffles
To Serve:
- 200ml dairy-free whipping cream, chilled
- Cacao powder, to dust
- Chopped hazelnuts
- Gold sprinkles
Method:
- Grease a 20-cm/8-inch loose-bottomed tin and line the base with parchment paper.
- For the base, add the cookies and hazelnuts to a blender and blitz to a fine crumb texture. Add in the melted butter and stir to a mixture that resembles wet sand.
- Pour the cookie mix into the tin and use your hands and a spatula to press into the tin to make a compact base and sides. Pop in the fridge.
- To prepare the filling, add the chocolate to a heatproof bowl and allow to melt over a pan of simmering water or in the microwave. Allow to cool slightly.
- Make up the Volcano Coffee in your coffee machine or cafetiere and allow to cool for 5 minutes.
- To now make the filling, drain and rinse the cashews and add to a high-speed blender with the coconut cream, melted chocolate, Volcano Coffee, coconut oil, maple syrup, cacao powder, vanilla and salt. Blend until really creamy. Stop to scrape down the sides as necessary.
- Pour most of the filling into the tin (save about 150-200g) and smooth over the top. Pour the remaining filling into a bowl or container and place both in the fridge for 4-6 hours, or overnight. If leaving them overnight, cover tightly with clingfilm.
- To make the truffle balls, fetch the container of chocolate filling and using cold clean hands, scoop up some truffle mix and roll into balls. Place the coconut in a shallow bowl and roll the truffles in the coconut. Repeat to use up all the mix (wash hands in between).
- Whip up the cream.
- Carefully remove the tart from the tin and place on a serving plate. Top with the whipped cream, some truffles, cacao powder and hazelnuts. Add on some sprinkles and slice to enjoy.
- Enjoy straight away or keep leftovers in the fridge for 3-5 days (best served with cream straight away). You can freeze the tart and filling at step 8 for 1 month, and then allow them to defrost before continuing.
*Chill 1 tin of full-fat coconut milk or 1 tin of coconut crema in the fridge overnight and then scoop off the solid cream part (save the rest for curries and smoothies).
Watch the full recipe video here.
