Vegan chocolate tart
Quite possibly the best recipe for a vegan, no bake, rich chocolate tart you will ever find!
For the crust
- 25 Oreo cookies
- 5 tbsp vegan buttery spread
- 1 tsp orange zest
For the filling
- 100 ml soya milk
- 250 g good quality dark chocolate (90% cocoa)
- 1 tsp vanilla extract
- 1 tbsp corn flour
- 2 tbsp cocoa powder
Melt the butter over a low heat and set aside.
Using a food processor, finely crush the Oreo cookies (you do not need to remove the filling from the Oreo). Then stir in the cookie crumbs, melted butter and orange zest until combined.Don't worry if you haven't got a food processor! Just place the cookies in a plastic zip lock bag and crush using a rolling pin.
Press crust into the bottom and up the sides of a pie tin and freeze for around 10 minutes whilst making filling.
To make the filling, place the soya milk in a small pan and warm over low heat.
In a small bowl, mix the cornflour with a few tablespoons of the warm soya milk and stir until smooth. Return to the pan, stirring to combine, and bring to the boil.
Snap the chocolate into a bowl and pour over the hot soya milk. Stir to combine, then add the vanilla extract, cocoa powder and a pinch of sea salt.
Once melted, pour the chocolate filling into the case and chill for 3-4 hours before serving.