Vegan No-bake Chocolate Coconut Tart à la Bounty
Healthy and super delicious dessert gluten-free and vegan friendly. The tart tastes like a popular bounty bar. It is intensely coconut and very tasty. Moreover it is very easy to make and does not require baking. About 8 inches in diameter
1 – 2
or agave syrup
a little bit
TO MAKE THE CRUST
In the bowl of a food processor, process the dates, almonds and coconut shrims until finely ground.
Pulse until the mixture clumps together.
Use moistened fingers to press the crust into the sides, then the bottom, of 8 inches tart pan with a loose bottom. Let it chill.
TO MAKE THE FILLING
Pour coconut milk into the saucepan. Add the coconut shredded into boiling milk. Mix together.
Place the pot over low heat, whisking constantly and making sure to scrape the bottom and corners of the pans, for about 10 minutes. The mixture should be dense.
Add your rice syrup, vanilla paste and salt and mix thoroughly together.
Remove from the heat and set aside to let it cool.
Scrape the coconut filling into the tart shell and spread into an even layer.
TO MAKE THE GANACHE
In a small saucepan set over medium heat, warm the coconut milk.
Remove from the heat and add the pieces of chocolate.
Let sit for a minute, then stir until melted and smooth.
Let the ganache cool. If the ganache becomes too firm to spread, just warm it over a very low flame.
Spread the cooled ganache over the cake and decorate with coconut flakes.
Then let cool or chill until firm enough to slice. Lift the tart from the pan and cut into 8 – 10 pieces.
The tart will keep, refrigerated airtight, for up to 4 days.