This recipe would be a perfect companion to your holiday main. With the prevalence of dairy-free and vegan diets nowadays, this tart helps ensure everyone can bond over a sweet after-dinner treat that’s much healthier than dairy-laden store-bought stuff.
Double the ingredients for double the tarts or one large one.
TIP: Let them set overnight or for at least four hours to enjoy the thick creamy filling. Serve straight from the fridge.
Swap out the raspberries for other fresh berries or leave off altogether if you prefer.
Vegan White Chocolate Tarts Recipe
- 60 grams oats
- 50 grams almonds
- Generous pinch of sea/Himalayan salt
- 3 tablespoons liquid coconut oil
- 2 tablespoons cacao powder
- 2 tablespoons agave/maple syrup
- 200 grams vegan white chocolate
- 160 grams tin of coconut cream minus water
- 140 grams pure coconut cream
- 1 teaspoon vanilla extract
- Blend the oats and almonds in a blender until roughly chopped (unless you prefer a smoother base then blend for longer) add the salt, coconut oil, cacao, syrup and stir together.
- Once combined use your hands and roughly rub the ingredients together.
- This helps the oats soak up the coconut oil and syrup.
- Pour into your loose base tins and press down firmly.
- Be sure to push around the sides to create a dip in the centre for filling.
- Set aside while you prepare the filling.
- On a low heat pour the cream into a saucepan, add the chocolate and vanilla.
- Keep stirring (don't let it burn) until you have a caramel like consistency.
- Pour into bases and allow to cool for a few minutes before placing in the fridge.
- Chill for 4 hours or longer.
- Gently remove from cases and decorate with vegan milk/dark chocolate drizzle, raspberries and a sprinkle of cacao powder.
- Enjoy straight from the fridge.
This recipe was republished with permission from Aaron Calder Vegan.
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