“Nice memories are like chocolate: you can’t survive on them alone, as they aren’t very filling, but they make life sweeter.” Janine Weger
We only live once, sometimes there’s simply no time to be humble, with this in mind I’m going to share the fact that this simple but remarkably rich chocolate tart, needs to become a dinner party staple. Or on the other hand, this is something you can take to a BBQ, a dessert to make an impact, without being intimidating or complicated.
Despite my first paragraph shouting about the simplicity of this recipe (and all my other recipes whilst we’re at it), I enjoy a challenge. I stepped into the kitchen focused, I was ready, rolling pin hand, to strike the perfect balance between rich, dense chocolate torte, made lovingly vegan and something so good, you’d have no idea it was free from all animal products. Another thing I was going to strike, was oreo’s with my rolling pin, not before I’d taste-tested a few, can we call it market research? Or how about quality control? I don’t know, that sounds almost too formal.
This feels like a glossy dessert, with solid pools of rich dark chocolate, a scattering of sea salt and preferably a side of coconut yogurt. But I wanted to take it from glossy to “Oh my goodness” so I served this with a jug of sickly sweet chocolate sauce, mainly for maximum impact, secondly because with chocolate, more is always more.
Thankfully, this doesn’t call for anything complicated like using your oven and it’ll keep for 3-4 days in the fridge, it would also work well baked into a square tin and served as delectable chunks of chocolate joy. Served only to people that you’re fond of mind, I wouldn’t waste good quality chocolate on just any old passerby.
- 400g 80% Cocoa Chocolate
- 3 Packets Oreo Biscuits
- 400ml Coconut Cream (Only the cream, not the water)
- 125g Coconut Oil (Melted)
- Sea salt (optional)
- Start by setting aside a lined tin or round pie/tart tin with easy to open sides.
- Then add the Oreo’s to a food processor and process or place into a bag and bash with a rolling pin until a Oreo crumble forms.
- Add the Oreo crumble to a large mixing bowl and stir in the melted coconut oil, add to the baking tin and press down until firm. Place into the fridge for 1-2 hours to set.
- Break up the chocolate and place into a heat proof bowl, slowly mircowave the chocolate (on DEFROST) checking every 2-3 minutes and stir until completely melted. Now add in the coconut cream and mix until thoroughly combined.
- Pour over the biscuit base and scatter sea salt, before returning this to the fridge to set for a further 2-3 hours.
- Serve with cream, chocolate sauce or on it’s own.
If you decide to make this, please tag me in the pictures so that I can share them! (@cakevsscales)