Vegan cuisine is wonderful, don’t you think? It can be indulgent, refined, and elegant… Unlike what many believe, judging it as sad due to outdated clichés (which is sad).
This tart proves that you don’t have to give up anything, not even delicious desserts 🤤🌿.
Ingredients:
Base
- 250g Digestive biscuits
- 125g vegetable margarine
- 15g unsweetened cocoa powder
- 1 tbsp maple syrup
Chocolate Layer
- 280g dark chocolate
- 400ml (1 can) coconut milk
- 60ml maple syrup
- 20g coconut oil
Cherry Layer
- 500g cherries
- 50g brown sugar
- 1 tsp agar agar
Instructions:
- Melt margarine in a pot. Finely chop the digestive biscuits in a food processor, then add cocoa powder and melted margarine and mix. Transfer the base to a tart pan, pressing the mixture into the bottom and sides. Chill in the fridge.
- Pit the cherries and blend in a pot with a hand blender. Add sugar and blend until smooth. Heat the mixture and add agar agar, stirring constantly. Cook for 4-5 minutes until the agar agar activates. Let cool slightly. Pour cherry mixture over the base and return to the fridge.
- In a pot, combine coconut milk, maple syrup, and coconut oil, heating and mixing for a few minutes. Add chocolate and let it melt completely. Once the cream is completely cooled, pour it over the cherry mixture. Chill the tart overnight in the fridge. Decorate with chocolate shavings and fresh cherries the next day.
