Here’s a vegan no-bake chocolate tart recipe for any occasion, especially when you want something sweet and creamy and oh yeah, chocolaty!
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Additional Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6-8 servings
Calories 658kcal
Author Holly Waterfall
Ingredients
32oreo cookies
1/2cupunsalted vegan buttermelted
2/3cupcoconut cream
12ounces70% dark chocolatecoarsely chopped
Instructions
Prepare an 8" springform pan with a removable bottom. Line bottom with parchment paper.
Put the oreo cookies in a ziplock bag and crush them with a rolling pin. Alternatively, you can also crush them in a food processor.
Transfer crumbs to a medium bowl and add melted butter. Stir until cookies are moistened.
Now transfer the cookie crumbs into the prepared pan and press into the bottom and up the sides about 1 inch. Place in the freezer for 15 minutes to firm up.
Place chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the coconut cream until it starts to boil. Immediately remove from heat and pour over the chocolate. Stir until smooth. Let cool down to room temperature.
Pour filling into cookie tart crust and spread evenly.
Refrigerate for 30 minutes or until the ganache has set.
When set, remove and decorate with fresh fruits, chocolate shavings, or any topping you would like. Cut into slices with a sharp knife and serve chilled.
Notes
Nutritional Information listed below is for 6-8 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.Entire dish - kcal: 5263 F: 344 C: 528 P: 40