“No bake” vegan chocolate tart (serves 4–6)

Ingredients

For the vegan pastry:

300g ground almonds

55g cocoa powder

43g maple syrup

3tbsp coconut oil

For the filling:

250g dark chocolate

250g soya cream

Method

Put all the pastry ingredients into a blender and blend until the mixture starts to come together. Remove from the blender and roll with a rolling pin into a circle to line an 8” inch flan/pie dish. Trim the edges of the pastry (and if the pastry splits you can easily squeeze back together with your fingertips). Place in fridge and rest for 30 minutes.

Melt the dark chocolate over a bain-marie. Once melted take off the bain-marie and allow to cool for a couple of minutes. Warm the soya cream (this just needs to be very lightly warmed – if you over heat it will split). Combine both the soya cream and the melted chocolate, and mix until fully combined. Pour the chocolate and soya cream mixture into your pastry-lined dish and return to the fridge to set. Cut into slices and garnish accordingly.