These no-bake chocolate tarts are heavenly. Imagine a 'Crunchy Bar' chocolate dessert, because that's basically what this is, but vegan of course! A cookie base is filled with a layer of silky smooth caramel sauce and a rich chocolate ganache filling. Finally it's topped with homemade vegan honeycomb and a chocolate drizzle! Are you drooling yet? These no-bake chocolate tarts are gorgeous and extremely decadent desserts, packed with rich flavors and crisp honeycomb!
No-Bake Chocolate Honeycomb Tarts [Vegan, Gluten-Free]
Serves
10
Ingredients
For the Crust:
- 7 ounces of plain biscuitsÂ
- 6 tablespoons of dairy-free butter or margarine
For the Chocolate Filling:Â
- Caramel sauce (optional)
- 10.6 ounces of dairy-free dark chocolate
- 1 can of coconut milk (cream only)
For the Vegan Honeycomb:Â
- Dairy-free chocolate (for drizzle)
- 4.4 ounces of syrup
- 7.05 ounces of golden caster sugar
- 1 ounce of water
- 3 1/2 teaspoon of bicarbonate of soda
Preparation
For the Crust:
- Line a tart tin with greaseproof paper.
- Place the biscuits into a food processor/ blender and whizz up until crumb-like.
- Melt the vegan butter/margarine and pour into the biscuits, and mix until like wet sand.
- Firmly press the biscuit mixture into the lined tin until it's compact.
- Place into the fridge or freezer while you make the filling.
For the Chocolate Filling:Â
- Open a can of coconut milk, drain the clear liquid part, and only use the thick white cream.
- Place the cream into a medium-sized saucepan and heat on medium until it comes to a low boil.
- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
- Allow to sit for a few minutes, then stir together. The cream will melt the chocolate.
For the Vegan Honeycomb:
- Line a square baking tray with greaseproof paper.
- In a medium saucepan, add in the syrup, sugar, and water and heat on high.
- After a few minutes, it will start to bubble, turn off the heat and immediately add in the bicarbonate of soda.
- Whisk the bicarbonate of soda in with a balloon whisk until the mixture foams, doubles in size, and is a bubble.
- Once combined, immediately pour onto the lined tray and do NOT spread out or level as it will lose all of the air bubbles.
- Place the tray into a cool area/at room temperature to set. This will take about 1 hour. Do not touch it.
To Assemble:Â Â
- Spread some caramel sauce on top of the base (optional).
- Pour the chocolate filling onto the crust and level with a spoon or offset spatula.
- Place into the freezer for 2-3 hours, or until set.
- Drizzle melted dark chocolate, grate dark chocolate, and sprinkle homemade honeycomb.
- Store in a sealed container in the freezer and best eaten within a few days.
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