Vegan Chocolate and Coconut tarts

by Micaela Harrasser

I love these vegan chocolate and coconut tarts. They’re super rich and indulgent, perfect for a hot, sunny day and guilt free because of the small size! The perfect treat 😉

It’s important to let it rest for the recommended time in the fridge, otherwise you will get a consistency that resembles a pudding. You can double up the recipe amounts for a 20cm cake tin by the way. In the recipe I used 60% dark chocolate, with the end results being relatively sweet (thanks to the coconut milk and agave syrup). You can go higher with the chocolate darkness, or use slightly less syrup if you prefer it slightly more bitter 😊

As nut butter, I like to use a mixed one (or almond) – but you can definitely use the one you prefer! Same goes for the oats (I used wholemeal) and the source of sugar, like coconut or maple syrup. At this time I cannot advise how much sugar you could add. Finally, for the toppings/garnish, I like to use shredded coconut and fresh fruits. Alternatively, you can use a sticky, caramelized sauce – it will work as well!

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