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Vegan coconut and chocolate tart
20 m active | 2 h 36 m total
Nutrition facts per serving:
  • Energy in kcal about 425
  • Fat about 31g
  • Carbohydrates about 30g
  • Protein about 3g
This is needed
This is needed for 12 pieces
Tart base
  • 0.5 tsp baking powder
  • 200 g coconut flakes
  • 100 g icing sugar
  • 0.75 dl soya drink
  • 50 g vegan butter, soft
  • 0.5 dl agave syrup
  • 4 dl coconut milk
  • 350 g vegan, dark chocolate, coarsely chopped
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's 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.
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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