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Dark Chocolate Tart with V Bar Crust

Jenna Foti
Print Recipe
Servings 1 pie-sized tart

Ingredients
  

For the V Bar Crumble Crust

  • 2 cups crushed V Bars
  • ¼ cup melted coconut oil
  • 3 tablespoons cacao powder

For the Tart

  • 2¼ cups vegan dark chocolate
  • 1 can full-fat coconut milk
  • 1 teaspoon vanilla bean paste (vanilla extract would work too)

Optional Blackberry Coulis

  • 2 cups blackberries
  • 1 teaspoon lemon juice
  • 2 tablespoons coconut sugar

Instructions
 

For the Crust

  • In a food processor, pulse the vegan bars until sand-like consistency.
  • Add the 3 tablespoons of cacao powder and the 1/4 cup melted coconut oil, pulse again until mixture pulls away from the sides.
  • Press the mixture into a pie pan or a tart tin.
  • Bake at 400 for 10 minutes. Then allow to cool.

For the Tart

  • Bring coconut milk to a light boil, then pour over chocolate, covering it completely.
  • Let it stand for five minutes.
  • Gently stir together and add the vanilla bean paste or extract.
  • Pour into prepared crust.

For the optional Blackberry Coulis

  • In a food processor, blend together blackberries, lemon juice and coconut sugar until well combined.
  • Push the mixture through a fine mesh sieve (or fine strainer).
  • Place in refrigerator until ready to use.

Notes

*Garnish with cacao powder, shave chocolate, shards of chocolate and fresh blackberries if desired