We all love a chocolate tart but its rare you see a white chocolate tart, let alone a vegan one. I decided to try making my own and I am so glad I did. After four attempts at a white chocolate tarts recipe, I almost gave up. They were either too runny, powdery or the ingredients seperated.
These are an absolute treat and my non vegan friends adored them. With a healthy oat and nut base and no added extra sugar to the chocolate filling this is much healthier alternative. If you use gluten-free oats then this is a completely gluten-free delight.
TIP: Let them set overnight or for at least four hours to enjoy the thick creamy filing. Serve straight from the fridge.
Makes 3 small tarts. Double ingredients for double the tarts or one large one.
- 60g oats
- 50g almonds
- Generous pinch of sea/ Himalayan salt
- 3 tbsp liquid coconut oil
- 2 tbsp cacao powder
- 2 tbsp agave/ maple syrup
Blend the oats and almonds in a blender until roughly chopped (unless you prefer a smoother base then blend for longer) add the salt, coconut oil, cacao, syrup and stir together.
Once combined use your hands and roughly rub the ingredients together. This helps the oats soak up the coconut oil and syrup.
Pour into your loose base tins and press down firmly. Be sure to push around the sides to create a dip in the centre for filling.
Set aside while you prepare the filling.
- 200 g vegan white chocolate
- 160 g tin of coconut cream minus water
- 140 g pure coconut cream
- 1 tsp vanilla extract
On a low heat pour the cream into a saucepan, add the chocolate and vanilla. Keep stirring (don’t let it burn) until you have a caramel like consistency.
Pour into bases and allow to cool for a few minutes before placing in the fridge.
Chill for 4 hours or longer. Gently remove from cases and decorate with milk/dark chocolate drizzle, raspberries and a sprinkle of cacao powder.
Enjoy straight from the fridge. This vegan white chocolate tarts recipe is one that even non-vegans will love!