You'll never need another chocolate pie recipe again. This Vegan Chocolate Cream Tart with gluten-free graham cracker crust is BETTER than its full-dairy alternative with condensed milk or that marshmallow pie you're familiar with from childhood. This IS the real thing. It's decadent and creamy, with just the right amount of salt in all its graham crackery glory and you'll feel good after eating a slice or 3. Load it up with ALL the toppings like a dollop of coconut yogurt, a drizzle of your favorite nut butter and a sprinkle of Elemental Superfood Dark Chocolate + Peanut Butter Crumble and marvel in your creation that was easy to make and tastier than anything you'll find in town.
Vegan Chocolate Cream Tart
- 1 box gluten-free graham style crackers
- 1/3 cup brown sugar or coconut sugar (lightly packed)
- 1/3 cup melted coconut oil (plus extra if needed)
- meat of 1 young coconut
- 1 cup dark chocolate chips or chunks (dairy-free)
- 2 ½ tbsp coconut yogurt
- ¼ cup almond milk
- ¼ cup maple syrup (plus more to taste)
- ¼ tsp organic vanilla extract
- pinch of salt
- coconut yogurt
- nut butter
- Elemental Superfood Dark Chocolate + Peanut Butter Crumble
Preheat oven to 375. If you have a food processor, pulse the entire box of graham crackers into fairly fine crumbs, otherwise, place them in a large ziplock bag and smash with a rolling pin, or the back of a heavy glass. Add to a bowl with the brown sugar and mix with a fork. Add the melted coconut oil and combine well. You may even want to get in there with your hands to fully incorporate. Add another tablespoon of coconut oil if it seems to dry or does not hold together when pressed. Press firmly into a tart pan, getting the sides and bottom as uniform as possible. Bake for about 7 minutes, watching closely so that it does not burn. Let cool.
To open the coconut, turn your coconut on its site and use your largest, heaviest knife to shave away the husk of the coconut to reveal the shell. Using the back end of your knife, give the exposed shell a good whack (*mind your fingers), and then pry the shell off with the back of your knife to fully remove the top. Reserve the coconut water for another time. Use a spoon or fruit scooper to scrape out the meat and add to a blender with the remainder of the filling ingredients. Blend until smooth and creamy. Add more maple syrup if it is not sweet enough, or more CocoYo if it is too rich for your taste. Pour mixture into the cooled graham cracker crust and refrigerate for 2-4 hours. Serve with all your favorite toppings.