It’s #WorldChocolateDay and we are getting in the spirit of things and bringing you this utterly divine Vegan Chocolate Tart.

For the base:
65g oats
80g almonds
¼ tsp sea salt
25g coconut sugar, plus more to taste
60g coconut oil, melted
For the filling:
150ml vegan milk (soya/almond/coconut)
4 cardamom pods, crushed
4tbs coconut sugar
1 tbsp cornflour
250g dark vegan chocolate (70%) broken up into squares.
1 tsp vanilla extract
sea salt


For the base; preheat the oven to 175C. Line a loose bottom tin with parchment paper. Set aside.

Blend the oats, almonds, sea salt and coconut sugar until a fine meal texture. Add melted coconut oil, starting with 60g and adding more if it’s too dry. Pulse on low until a dough is formed. Put the dough on a loose bottom tin and bake for 15 minutes, then increase heat to 190 C and bake for 5-10 minutes until the edges are golden brown.

For the filling; pour the milk in a pan and add the crushed cardamom pods with the sugar and heat to dissolve the sugar.

Put the cornflour in a small bowl with a few tablespoons of the warm milk and stir till smooth. Add back to the pan, stirring and bring to the boil to thicken. Sieve to remove the cardamom pods and pour onto the chocolate to melt.

Add the vanilla extract and a pinch of sea salt, pour into the case, chill until set.

Before serving grate over some white chocolate, after all it is #WorldChocolateDay – more the merrier!