‘An incredibly quick dessert, ideal for the hot summer days. It is vegan, gluten free, lactose free and has no added processed sugar. Worth a try if you are reading this recipe as it will not disappoint’
You will need:
2 cups coconut
2 tablespoons agave
1 vanilla pod
2 tablespoons cold pressed coconut oil
400g sugar free dairy free chocolate
a tart tin with a loose bottom
Place the coconut, agave, seeds from the vanilla pod and cold pressed coconut oil in a blender and pulse until it forms a paste.
Cover the bottom part of the tart dish with cling film.
Place the mixture in the tart dish and press down by using a spatula.
Place in the fridge for an hour.
Melt the chocolate by placing in a microwave or bain marie.
Pour the chocolate over the coconut
Place in the fridge over night or the freezer if you are not going to serve immediately. Before serving dip the cherries in melted chocolate and place on top of the tart.
Tip: This tart was made in a rush during a live tv show without being placed int the fridge long enough to set. You can have a must neater finish by allowing the tart to set overnight in the fridge or freezer before decorating.
I use agave and coconut oil by Good Earth, chocolate by Valor, vanilla by Schwartz, cherries by Big Fresh, tart tin by Tescoma, coconut by St Georges Brand, cling film by AMC, decorative tableware by Loft.