Vegan Nutty Chocolate Tart

I originally wanted to make a smores tart but then things took a turn. After already making the whole tart and letting it set in the fridge I realised we had no canned chickpeas in the house... So that is how this turned into a nutty chocolate mousse tart. Either way, it tastes super good and I'll have to just try the smores again!

I asked my mom and boyfriend to taste it. First off my mom asked for a sliver of the tart because she is always skeptical when it comes to trying new things, especially vegan things... Was I shocked when she asked for another slice! I think this is a real winner! I got the filling mixture from Minimalist Baker.

Ingredients:

Crust:

- 1 pack of digestive biscuits*
- 2 Tbsp butter **

Filling:

- 1 can coconut cream
- 1 cup chocolate chips
- 1/4 cup peanut butter

Toppings:
- Walnuts
- Pecans
- Chocolate chips

Method:

Crust:

1. Pour packet of biscuits and butter into food processor and blitz until crumbs form.
2. Press mixture into the bottom of the pan of your choice and flatten with the back of a spoon.
3. Set in the refrigerator until the filling is ready.
Depending on the size of your pan or the desired thickness you want, you may need more biscuits and butter.

Filling:

1. Microwave the coconut cream and chocolate chips at 30-second intervals, stirring occasionally. Microwave until the chocolate is melted, do not over heat as the chocolate will lose its creaminess.
2. Gently whisk to combine the cream and chocolate mixture.
3. Place in the fridge for 2-3 hours or until it is firm.
4. Once hardened, use a mixer to incorporate air for about a minute.
5. Add peanut butter and mix again.
6. Pour onto crust and loosely cover with cling film and place in the fridge for 2-3 hours or overnight.
7. Decorate before serving.


* I used Bakers found in Pick n Pay or Checkers
** I used Ole also found in either Pick n Pay or Checkers