No Bake Chocolate Tart

To make a cake that looks, and tastes this good, but requiring this little effort should be impossible. But it's not!


For the crust:

  • 200 g vegan biscuits/crackers
  • 100 g coconut oil, melted

For the filling:


  1. Blend biscuits until they become a course flour. Add in melted coconut oil and mix.

  2. Press this mix unto the bottom and edges of a 23 cm (9 inch) tart pan (best if using one with the detachable bottom). Keep the crust in the fridge while you prepare the filling.

  3. To make the chocolate cream simply add the coconut milk into a medium sized pot and place it over low heat until it starts to boil.

  4. Turn off the heat, add in the chuncked white chocolate and vanilla extract and mix with a whisk to help the chocolate melt.

  5. Sieve in the Pink Pitaya Powder and continue to whisk to incorporate it.

  6. Pour the filling over the crust and let in sit in the fridge over night to set.

This recipe was created by:

Andreea a.k.a the breakfast queen, is a 20-something teacher, wifey and mama from Romania. You canโ€™t have missed her fantastic pancake stacks as theyโ€™re posted EVERYWHERE.

Purchase the featured products:

"I made an amazing rainbow cake! Everyone loved it, and I love that it's not just nice to look at, but it's also healthy! Thank you :)"

See all reviews

Gali N.