Vegan Coconut Chocolate Tart with Graham Cracker, Toasted Hazelnut & Tahini Crust
April 18, 2023
Vegan Coconut Chocolate Tart with Graham Cracker, Toasted Hazelnut & Tahini Crust
Vegan Coconut Chocolate Tart with Graham Cracker, Toasted Hazelnut & Tahini Crust topped with a coconut whipped cream *chef’s kiss* that will impress every member at the table. #ITKWCB #ChefBae
Ingredients
For the Pie Crust:
- 1 ½ sleeves vegan or regular graham crackers
- ¼ cup chopped toasted hazelnuts plus more for topping
- 2 teaspoons cinnamon
- 2 tablespoons coconut oil
- 1 tablespoon tahini
- pinch sea salt
For the Filling:
- 400 grams dairy-free semi-sweet chocolate chips do NOT use dark chocolate
- ½ cups 360g full-fat coconut milk
- ½ cup cashew butter
- 2 tablespoons unsweetened natural cocoa powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- coconut whipped cream and chopped toasted hazelnuts optional for topping
Instructions
- Combine all crust ingredients and press into a pie sheet. Bake at 350F for 10 minutes. Let cool.
- Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15 second intervals, stirring in between each, until it is about 90% melted.
- Whisk until completely smooth and melted and pour into a blender or food processor.
- Add the cashew butter, cocoa powder, vanilla & salt to the blender of chocolate.
- Blend until fully smooth and pour over the cooled pie crust.
- Cover and place in the freezer 1 hour (no longer!) to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight. Take it out an hour or so before serving to soften some for guests and if you prefer it to be a bit softer.
- Once ready to serve, garnish with non-dairy whipped cream. Enjoy!
