No Bake Chocolate Raspberry Tart
Ingredients
Scale
- 22 chocolate sandwich cookies
- 1/4 cup melted nondairy butter or coconut oil
- 2 13.5 oz cans full-fat coconut milk (use only the top layer of fat/cream, or 1 cup heavy cream)
- 1/2 cup Domino®️ Golden Sugar
- 12 oz semisweet chocolate (chopped)
- 1/4 teaspoon salt
- 1 pint fresh raspberries
Instructions
- Toss the cookies and melted butter into a food processor, give it a whirl until you have a fine crumb mixture.
- Press that delightful crust into a 9-inch tart pan with a removable bottom, and pop it into the freezer.
- Grab the creamy top layer from both cans of coconut milk.
- Combine the coconut cream and sugar in a small saucepan over medium heat. Heat until the sugar dissolves, stirring often, and the mixture just starts to simmer.
- In a large bowl, place the chopped chocolate and salt. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel, and let it chill for 2 minutes until the chocolate melts. Then whisk it until it’s silky smooth.
- Pour this decadent filling into the waiting crust. Crown it with fresh raspberries, gently nestling them into the filling.
- Pop it back into the fridge for 4 hours to let the magic happen. After that, slice it up and savor the deliciousness!
- Category: Dessert
