Ready in no time, this super creamy, super crunchy, and super chocolatey no-bake tart is quite the treat. The perfect sweet snack for any fan of our Choco Cookie chocolate. Super easy to make and guaranteed to disappear in no time!
Ingredients
For the cake base
- 154 g vegan cocoa cookies (like Oreos)
- 2 tbsp (30ml) Coconut oil, melted
For the filling
- 400 g silken tofu
- 3/4 cup (170 g) Coconut cream, chilled
- 240 g iChoc "Choco Cookie" chocolate, melted
- 3 tbsp (45 ml) Coconut oil, melted
- 1/8 cup (10 g) Cocoa powder
- 1 tbsp (15 ml) Lemon juice
As a topping
- cookie crumbs
- raspberries
How to make it
1. Line a round cake tin (Ø 20 cm) with baking paper.
2. Put the cocoa cookies in a blender and crush them. Add the oil. Continue blending until a sticky mixture forms.
3. Pour the mixture into the cake tin and smooth it out with the back of a spoon. Then place the cake tin in the freezer.
4. Now melt the chocolate in a double boiler and then place it in a blender with the remaining filling ingredients. Blend everything until you have a smooth mixture.
5. Now pour the mixture onto the tart base and smooth the surface. Place the tart in the freezer for approx. 4-6 hours. Then transfer to the refrigerator.
6. Finally, decorate the tart with raspberries and cookie crumbs as desired.
Many thanks and best regards to Kirsten Kaminski from the vegan food blog The Tasty K!