Sometimes you just have to have the real deal… This no-bake chocolate tart comes together in just 15 minutes!
The ball-bag crust is filled with a rich, creamy ganache for a decadent guilt-free treat. In addition to being super easy, it’s also healthy – it’s gluten free, dairy free, refined sugar-free and vegan/paleo friendly!
For the base..
375g vegan ballbag
50g coconut oil
For the filling..
300g of dark chocolate (min 70-83%)
1tbsp coconut oil
270ml coconut cream
4tbs maple syrup
pinch pink sea salt
Make the ballbag crust. Add melted oil to ball mix and combine. Press into a fluted flan tin or pie tin and chill in the fridge while you make the filling
To make the filling, melt the dark chocolate with the oil, stirring until smooth.
Whisk in coconut cream, maple syrup, vanilla and salt until well combined and is a thick, smooth consistency.
Pour into tart base, and chill in the fridge at least one hour.
Keeps a week in the fridge (if you can resist it that long!)