How To Make An Excellent No-Bake Vegan Chocolate Coconut Tart Recipe
No-Bake Vegan Chocolate Coconut Tart Recipe
If you like the famous bounty candy bar, you'll adore this vegan bounty that doesn't require baking. This chocolate coconut tart has three layers: a nut and date crust, a coconut filling, and a vegan chocolate ganache on top. Even if you are not vegan, you will enjoy this beautiful, unique, and delicious dessert.
This vegan bounty recipe is easy to make and doesn't require any baking. It is healthy, delicious, and will impress your friends - of all culinary persuasions.
Ingredients:
For the crust:
- 300g (10.5oz) Almonds
- 230g (8oz) Medjool dates, pitted
- 3 tablespoons Coconut oil
- 2 tablespoons Cocoa powder
- 2 tablespoons Maple syrup
- Pinch Salt
- 1¼ cups (300ml) Coconut cream
- 125g (1/3 cup + 1 tbsp) Maple syrup
- 3 tablespoons Coconut oil
- 300g (10.5oz) Desiccated coconut
- 2 teaspoons vanilla extract
- 225g (8oz) Dark chocolate
- 1 cup (240ml) Coconut cream
For the filling:
For the topping:
Instructions:
- Make the crust: place almonds in a food processor and process until mealy. Add pitted dates, cocoa powder, coconut oil, maple syrup and process until combined and sticky.
- Press the mixture into the bottom and sides of an 9-inch (23cm) tart pan. Refrigerate while making the filling.
- In a small saucepan heat coconut cream, coconut oil, and maple syrup. Bring to a light simmer. Turn the heat off, whisk vanilla extract.
- Pour the hot mixture over the desiccated coconut. Stir until combined. Transfer the filling into the prepared crust and spread evenly. Do not over fill, leave some space for the topping. Refrigerate while making the topping.
- Make the topping: chop the chocolate, place in a large heatproof bowl. In a small saucepan, heat coconut cream. Pour hot coconut cream over the chocolate, let sit 1-2 minutes, then stir until smooth.
- Pour the ganache over the tart. Spread evenly. Refrigerate for 10-15 minutes.
- From the remaining coconut mixture shape 8 small balls. dip half of the balls in the remaining ganache. Decorate the tart.
- Refrigerate for at least 2 hours before serving.
- Instead of almonds, you can use hazelnuts, cashews, or a combination of the two for the crust.
- You can either dip all 8 balls in ganache for decorating or leave them plain.
I love vegan desserts and desserts in general! Even if you aren't a vegan, I think you'll like this coconut bounty chocolate ganache tart. It's simple to make and fun to serve to your family and friends on special occasions. In fact, it's easier than baking a cake but just as beautiful. Give it a try. This unique dessert will be much appreciated on a special occasion or just for simple family enjoyment. You will love it!
