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Indulgent vegan dark chocolate and coconut tart

Indulgent vegan dark chocolate and coconut tart


For the crust:

* 1 pack Spirit Lifters Chocolate Chip Cookie Mix

* 50g Plant-based spread or coconut oil

* 53 ml Water

For the filling:

* 200 g Vegan dark chocolate, chopped 

* 250 ml Canned coconut cream 

* Strawberries, blueberries to decorate


Cooking method:


  1. Preheat the oven to 170 ºC (150ºC fan) Gas 4. Line the 8  in (20 cm) springform cake tin with greaseproof paper.
  2. Prepare the dough by combining Spirit Lifters Chocolate Chip Cookie Mix, vegan spread and water. 
  3. Lightly dust a work surface  and rolling pin with flour and roll out into a circle. Trim to fit the tin.
  4. Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base. Prick with a fork.
  5. Bake for 15 minutes. When the crust is still hot and soft, gently press with a spatula or a potato masher to make it even and firm. Allow it to cool completely in a tin. 
  6. Heat coconut cream in a microwave or in a saucepan, turn off the heat just before it starts simmering, add the chopped chocolate and stir until it melts. 
  7. Pour the chocolate mix onto the cake crust and refrigerate until set completely or overnight. 
  8. Decorate with strawberries or other berries you like, sprinkle with desiccated coconut.