This recipe was inspired by a video that TasteMade had posted which received over 67 million views as of last week. It was created by the talented Ella who runs Home Cooking Adventure. Her recipes and photographs are nothing short of stunning.
I must have seen the link to this video pop up multiple times on Facebook so it was only a matter of time before the creative side in me thought about how to turn this recipe vegan…and I did it! :)
This Vegan Chocolate Oreo Tart was a crowd pleaser. You start with an ‘Oreo’ base, fill it with gorgeous silky chocolate ganache, and top it off with strawberries or any other berry of choice. I especially love the combination of raspberries and chocolate – and I was going to top mine with raspberries but all of my berries had fallen on the floor and got mushed (kids!) so I stuck with the original recipe which called for strawberries.
And it can’t get any simpler than the way I’ve prepared it for you. On top of all the amazing things about this recipe, it’s also wheat and gluten free! In fact, it’s top 10 allergy free!
Prep time is a snap and the ingredients should be available to you at your local supermarket. Keep in mind when making this recipe to prepare it in advance because it needs to sit in the fridge overnight for the chocolate to completely set. And the longer it stays in the fridge the better.
Enjoy making this simple but sinfully decadent treat.
- 30 whole KinniToos Chocolate Sandwhich Crème Cookies by Kinnikinnick Foods
- 1/2 C vegan spread, softened
- 1 C full fat coconut milk
- 1 1/2 C Enjoy Life Mega Chocolate Chunks, or dairy free chocolate of choice
- 9 fresh strawberries, halved
- You'll need an 8" or 9" round pie pan with a removable bottom (highly recommended).
- I get the 'oreo' cookies from Loblaws. You can also check their website below for where to buy in your area.
1. Using either a food processor or a blender, process cookies until completely broken and crumbly.
2. Add vegan spread and combine with cookies until fully incorporated.
3 (a) Pour the mixture into the pie pan. Shape crust using your hand and ensure it’s smoothly and evenly laid out.
3 (b) Press the crust against the edges as shown. Place in the freezer until ready to fill.
To prepare the filling:
4. Place chocolate chunks in a heat-proof bowl. Set aside.
5. Then, heat coconut milk over the stove and once you notice it come to a boil, remove from heat and pour over chocolate. Let milk sit in chocolate untouched for 3 minutes.
6. Then stir or whisk chocolate and milk until fully mixed. Your ganache is ready.
7. Remove crust from freezer and pour and spread ganache over top crust.
8. Place strawberry halves in a pretty pattern over ganache.
9. Place tart in the fridge to set at least overnight to allow for the ganache to completely set. Minimum 8 hours!
Tip: As tempting as it is not to touch the tart, don’t skimp out on the timing in this step. Because we’re using coconut milk which is much lighter than heavy cream, it needs more time to solidify and give that texture of perfectly done ganache. So the longer you leave it in the fridge the better the taste result.
When ready to serve, remove tart from fridge, remove from pan, score and cut tart into desired segments and serve with milk, tea, or coffee.
This is a beautiful dessert that is simple to make and considering the ingredients used, scores high on the healthy desserts scale.
Bon appétit! xo