*This publish is sponsored by Ahmad Tea*
A creamy, but gentle tart full of warming spices. This straightforward vegan chai chocolate tart is ideal on a chilly day.
This tart is made up of a no-bake chocolate base and a clean cream filling made up of coconut milk, dairy-free milk and white chocolate.
I like utilizing tea and tea baggage to flavour desserts. It’s such a simple and handy manner so as to add a lot of flavour with out utilizing any synthetic substances.
I’m utilizing Ahmad Tea chai spice tea bag. I’ve been an enormous fan of their teas for years. I first got here throughout them after I was in search of cardamom tea, one thing that I grew up consuming, however was struggling to search out right here within the UK. I used to be so happy after I lastly discovered some at an area ethnic/Asian store. It made me really feel so nostalgic, because the style of cardamom normally does.
They’ve such an enormous vary of wonderful teas. The whole lot you possibly can consider from flavoured black teas, inexperienced, redbush, to fruit and iced teas. So there’s one thing there for everybody. A tea lover’s dream!
In addition to being vegan, this chai chocolate tart can be gluten-free (for those who use gluten–free oats), soy-free, egg-free and nut-free. It’s additionally no-bake and tremendous straightforward to place collectively.
This tart is
- Vegan
- Gluten-free
- Nut-free
- Soy-free
- Dairy-free
- Egg-free
- No-bake
- Straightforward to make
- So yummy
- Made utilizing more healthy substances!
Vegan Chai Chocolate Tart
Serves – 10
Components
For the bottom
250g (8.8 oz) oat flour
35g (1.2 oz) cocoa
4 tbsp maple syrup
100g (3.5 oz) coconut oil, melted
1/4 tsp salt
For the filling
100g (3.5 oz) white chocolate
235ml (1 cup) coconut milk
235ml (1 cup) dairy-free milk various
1 tbsp cornflour
1 tsp agar agar
4 Ahmad Tea chai spice tea bags
Methodology
Combine the oat flour, cocoa and salt in a big bowl, then pour within the melted coconut oil and maple syrup. Combine to kind a dough.
Press down and up the perimeters of a spherical 8 inch unfastened backside tart tin. Freeze for half-hour.
Pour the dairy-free milk right into a sauce pan convey to a fast boil, then take off the warmth and add the tea baggage. Go away to brew for five minutes, then take away the baggage. Pour right into a bowl or giant mug and go away to at least one facet.
In the identical saucepan, add the coconut milk, cornflour and agar agar. Combine till the cornflour has dissolved fully, then place on the hob and warmth over a medium warmth. Add the brewed milky tea and white chocolate. Stir till the chocolate has melted and you’ve got a clean combination. Permit to chill for 10 minutes, then pour into the bottom.
Switch into the fridge as soon as cool sufficient, then go away to set for two hours.
Embellish and revel in!
