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Vegan No-Bake Chocolate Tart

✨ #TheMilletMuesli ft. Deeksha's Vegan No Bake Chocolate Tart ✨
This super easy, no over needed version of our Chocolate & Cranberry Muesli will leave you making some more 😉

Crust Ingredients:

  • 2 cups: Tata Soulfull Chocolate & Cranberry Millet Muesli
  • 1 tbsp: Unsweetended cocoa powder
  • 2-3 dates: Soft and pitted medjoul dates
  • Pinch: Fine sea salt
  • To get the right consistency: Date syrup

Chocolate filling:

  • 400 ml: Coconut milk
  • 300-350 gms: Vegan dark chocolate-Roughly chopped
  • 1 tsp: Vanilla extract
  • 2 tsp: Instant coffee powder

Topping:

  • Slivered almonds and coco nibs from the millet muesli
  • Fresh/frozen berries
  • Flaky sea salt

Method:

For the crust:

  • Blitz the millet muesli in a blender to form coarse powder
  • In a bowl, mash the soft dates using the back of a fork. To this add the coarse powder and the rest of the tart crust ingredients.
  • Mix all the ingredients till well combined to obtain a tart crust consistency (The mixture should hold together when pressed gently in the palm)
  • Add the crust mix to any tart pan of your choice, preferably with a removable base. Using the back of a cup or a spoon, gently press in the crust mix (about ½ an inch thick) to make the tart shell.
  • Set the crust in the fridge to chill for 30 minutes.

For the filling:

  • Warm the coconut milk over a stove top or in a microwave.
  • To the warm milk, add instant coffee powder and vanilla essence. Mix well.
  • Pour the warm mixture over the chocolate and allow the chocolate to complete melt before mixing. Gently fold the mixture and make sure to not over mix.

Assembly:

  • Pour the filling into the tart-shell. Allow the tart to cool in the fridge over-night or for a faster fix, leave it in the freezer for 1-2 hours.
  • Add the toppings before serving!

Enjoy!🤩

Try these at home, take a picture & tag us on Instagram - @tatasoulfull 📸

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