by@vegaliciously
INGREDIENTS:
•150g digestive cookies (dairy-free)
•2 tbsp coconut oil (or soy butter)
•1 tbsp brown unrefined sugar (optional)
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•250g almond whipped cream
•120g dark chocolate (70% cacao)
•2 tbsp coconut sugar
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•1/2 tsp sea salt flakes (optional but recommended)
METHOD
1. For the crust, in a blender process the cookies until sandy.
2. Add the coconut oil and sugar (optional) and whisk until combined.
3. In a 7-inch cake pan press the mixture onto the bottom. Put in the fridge.
4. For the filling, whip the almond cream, add the sugar and keep on whipping until it reaches the consistency of whipped cream.
5. Melt the chocolate in a double boiler. Let it cool down 5 min, add the almond cream and whisk gently until combined.
6. Spread the filling over the crust and let it sit for at least 2 hours in the fridge.
7. Before serving top the tart with a little sea salt flakes (without exaggerating!)
8. ENJOY