Vegan Chocolate Tart Recipe

Ingredients

For the crust:

For the filling:

160 ml full fat coconut milk (I used one small can of Thai Kitchen Coconut Milk)
50 ml coconut oil, melted
110g vegan chocolate chips
20g unsweetened cocoa powder
1 teaspoon vanilla extract

PREP TIME 30m	COOK TIME 2h	TOTAL TIME 2h30m
YIELD 2 4-inch pies

Lightly grease both 4-inch pie pans with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together.
Press evenly into the prepared tart pan - place in freezer to firm while preparing the filling
Place chocolate chips in a large bowl.
In a small saucepan, bring coconut milk and coconut oil just to a boil.
Pour hot mixture over chocolate and let stand 2 minutes, then stir until smooth and creamy.
Mix the vanilla and cocoa powder with some of the melted chocolate mix and stir well (you don't want any chunks) before adding it to the rest of the melted chocolate.
Pour the filling into the prepared crust.
Place tarts in the refrigerator to set and cool completely, about 1-2 hours.
Garnish the top with fresh strawberries.