|1/3 cup||aquafaba — chickepea brine|
|1/2 - 3/4 cup||dark chocolate — melted|
|300 ml||coconut cream|
|1/4 cup||coconut sugar|
|1 tsp||vanilla extract|
|2 cup||tea cookie crumbs|
|1/3 cup||coconut oil|
|coconut cream — for topping|
|dark chocolate — cut into shavings|
|edible flowers — optional, to garnish|
Place the cookies in a food processor and blend until fine or place in a ziplock bag and crush with a cake roller until fine.
Mix the cookie crumbs with the melted coconut oil and salt and press in to a parchment paper lined tart tin of choice, make use of a glass to smooth out the crumbs and to press in to the top edges of the tart tin, place in the fridge to set.
Whisk up the cooled aquafaba until stiff peaks form and set aside, whisk up the cooled coconut cream and the coconut sugar, and then fold in the slightly cooled dark chocolate until well combined.
Fold the coconut chocolate mixture into the aquafaba, then fold in the vanilla extract and the pinch of salt.
Pour the filling onto the base and place in the fridge to set for two to three hours, once ready and set, gently remove the tart from the mould, serve the tart with extra whipped coconut cream, chocolate shavings and edible flowers.
Reprinted with permission from Life in the South, follow along on Instagram.
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