Vegan coconut and chocolate tart

Vegan desserts Baking sweet
Total: 2 hr 36 min. | Active: 20 min.
vegan, lactose-free, gluten-free

Coconut macaroons are my absolute favourite biscuit in winter! The consistency and the coconut flavour, in particular, are not just great for tasty biscuits, they're also perfect for a tart base combined with melt-in-the-mouth chocolate ganache. This tart is best served chilled straight from the fridge. And in summer, it can also be decorated with seasonal fruit.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Tart base
200 g coconut flakes
100 g icing sugar
½ tsp baking powder
¾ dl soya drink
½ dl agave syrup
50 g vegan butter substitute, soft
Ganache
350 g vegan dark chocolate, coarsely chopped
4 dl coconut milk

How it's done

Tart base

Mix the coconut flakes, icing sugar and baking powder in a bowl. Add the soya milk, agave syrup and vegan butter, mix to form a sticky dough. Transfer the dough to the prepared tin, press the base and edges down firmly.

To bake

Approx. 16 mins. in an oven preheated to 175°C (convection). Remove from the oven and leave to cool in the tin.

Ganache

Place the chocolate in a bowl. Bring the coconut milk to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Pour the chocolate ganache over the tart base, cover and chill for approx. 2 hrs.

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