Chocolate tart
serves 10-12
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Ingredients:
Base:
300g bourbon biscuits
60g spread or coconut oil, melted
Filling:
400g can thick coconut milk (or cream)
400g dark dairy-free chocolate
1 tsp vanilla extract
Method:
Crush the biscuits, either in a food processor or with a rolling pin after putting them in a large ziplock bag. They need to be quite well crushed. Stir in the melted fat, then press into a greased round pie dish or tart pan, around 25-28 cm in diameter. Refrigerate for an hour or two.
