How do I make the cookie crust hold its shape?

Grind cashews into flour, then mix with cacao powder, flax meal, maple syrup, vanilla extract, and salt until a doughy mixture forms that holds its shape. Chilling in the fridge for an hour or more helps it harden.

What's the trick to getting fluffy coconut whipped cream?

Chill a can of full-fat coconut milk overnight in the refrigerator, then flip it upside down to separate the liquid. Scoop out the hard cream into a chilled metal bowl, then whisk with coconut sugar and vanilla bean seeds.

Can I make the cookie crumble ahead of time?

Yes, you can roll out the reserved dough and bake it at the oven's lowest temperature for 2-3 hours until crispy, then chop it into pieces and set aside until ready to serve.

What can I do with the reserved coconut liquid?

The recipe suggests reserving the liquid, which can be used in smoothies, curries, or other recipes where a light coconut flavor is desired.

How should I store leftover Chocolate Cookie Tart?

Store the tart in an airtight container in the refrigerator. Given the fresh whipped cream, it is best consumed within 2-3 days.

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Chocolate Cookie Tart With Coconut Whipped Cream
[Vegan, Gluten-Free]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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A slice of chocolate cookie tart with a rich cashew-cacao crust, topped generously with fluffy white coconut whipped cream and sprinkled with crispy cookie crumble.

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Ingredients You Need for Chocolate Cookie Tart With Coconut Whipped Cream [Vegan, Gluten-Free]

For the Crust:

1 cup cashews
1/4 cup cacao powder
Scant 1/2 cup flax meal
3 tablespoons maple syrup
1 teaspoon vanilla extract
A pinch of Himalayan salt
Coconut whipped cream

For the Coconut Whipped Cream:

1 13.66-ounce can full-fat coconut milk, left in the refrigerator overnight
1/4 cup coconut sugar, ground into powder
1/4 teaspoon vanilla bean seeds

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How to Prepare Chocolate Cookie Tart With Coconut Whipped Cream [Vegan, Gluten-Free]

To Make the Cookie Crust:

In a blender, grind the cashews into flour, then throw the cashew flour into a bowl and mix in the rest of the ingredients until you have a doughy mixture that holds its shape.
Set aside a scant 1/4 cup of this mixture for the cookie crumble. Press the remaining dough into tart tins or whatever shape you like and put in the fridge for an hour or more so they harden up.

To Make the Cookie Crumble:

Roll out the dough you set aside, then leave it in the oven at its lowest temperature until it gets crispy, 2-3 hours. Chop it up into cookie pieces and set aside while you make the whipped cream.

To Make the Coconut Whipped Cream:

Chill a metal mixing bowl in the freezer prior to beginning. Remove the coconut milk from the refrigerator and flip it upside down. This is to make the liquid rise to the top. Let it set for about a moment, then open the can and pour out the liquid and reserve for later use. Take your chilled mixing bowl out of the refrigerator, then scoop the hard coconut cream. Add the remaining ingredients for the coconut whipped cream and using a hand mixer, whisk the coconut cream. Scoop the whipped cream onto the cookie crusts. Sprinkle with cookie crumble and serve.