Vegan chocolate pistachio tart
If you had to depict spring as a dessert, this vegan chocolate pistachio tart would be it! The delicious combination of chocolate and fresh berries will have your tastebuds always wishing for more.
Ingredients
For tart shell:
- 200 g Oreo cookie shells
- 100 g roasted salted pistachios
- 70 g coconut oil
For chocolate ganache:
- 300 ml canned coconut milk
- 1 tsp instant coffee
- 170 g vegan dark chocolate 60 %
Method
100 g roasted salted pistachios add in a food processor. Pulse until roughly chopped add 200 g Oreo cookie shells. Pour in 70 g coconut oil all ingredients mix until combined. Transfer the crust mixture into tart pan (35×11 cm). Press the crust mixture onto the bottom and up the sides. Place it in the freezer for 20 minutes. Pour 300 ml canned coconut milk into a saucepan. Mix in 1 tsp instant coffee. Bring to a boil. Pour over 170 g crumbled dark chocolate. Stir until combined into smooth chocolate ganache. Pour chocolate ganache into chilled tart case. Place the tart in the fridge for at least 4 hours. Decorate with chopped pistachios and fresh berries.
