|1 cup||dessicated coconut|
|1/2 cup||cocoa powder|
|2 tbsp||maple syrup|
|3 tbsp||coconut oil|
|1 cup||coconut cream|
|1/2 cup||coconut milk|
|85 g||Dairy-free chocolate slab — or any dark chocolate, chopped|
|85 g||Dairy-free salted caramel chocolate slab — or any salted caramel flavoured chocolate, chopped|
|1 tsp||vanilla paste|
For the crust
Preheat the oven to 180°C.
In a medium bowl, add all the ingredients, mix thoroughly and press into the mini tart tins. Using the back of a spoon, smooth and flatten, all the way up the sides too.
Bake in the preheated oven for 10 minutes, then set aside to cool while preparing the filling.
To make the filling
In a saucepan, on medium heat, bring the coconut cream and milk to the boil, then remove from the heat.
Place both slabs of chocolate blocks into the hot cream-milk mixture, add the vanilla and cornflour, and then whisk to fully combine until it reaches a silky chocolate consistency.
Pour the chocolate mixture over the prepared crusts and place in the fridge for at least 4 hours, allowing it to set completely.
Once set, garnish as desired. Fresh raspberries, chopped almonds, cocoa nibs or a drizzle of more dairy-free chocolate work nicely – it is guilt-free after all.
Sit back and enjoy this ultimate guilt-free indulgence!
Reprinted with permission from Sadie’s Bubble of Yum. Follow along on Instagram for more amazing recipes.
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