By Amy Rankin
Hosting a dinner party and you need a dessert that’s wheat-free, dairy-free and not too complicated? This pudding doesn’t require any oven time and your vegan buddies will love it!
But this recipe does come with a disclaimer: warning, very rich! You can leave the sugar out, I only add it in to take the edge off the bitter chocolate. Alternatively, you can use 75% Lindt instead of the 85% or 90%. You can add extra raspberries as desired.
What You Need
SERVES 8 TO 10
1 cup desiccated coconut
3 tbsp coconut oil, plus a little extra
1 tin coconut cream
2 large slabs 85% or 90% Lindt chocolate (Lindt 70% and above does not contain dairy)
2 tbsp icing sugar or two sticks of sweetener, plus extra for sprinkling over afterwards (optional)
1 tub (125g to 150g) raspberries
1/ Mix the desiccated coconut with the coconut oil. Press firmly onto the bottom of a springform tart tin. It should just be enough to cover the bottom so that you cannot see the base of the tin. Depending on the size of your tin you may need to add some more desiccated coconut. Grease the sides of the tart tin with coconut oil too. Place the tin in the freezer while you prepare the mixture, so it firms up and hardens instantly.
2/ Place the coconut cream in a saucepan over low heat. Stir until warm. Break the chocolate into pieces and add them to the coconut mixture. Stir until the chocolate has melted and a ganache-style mixture forms. Add your icing sugar or sweetener and stir to combine. Pour mixture into the chilled tart tin and leave in the fridge to set over night (or for at least 4 hours).
3/ Remove the tart from the fridge and gently remove the sides of the tart casing. Slide a spatula under the tart to remove the bottom from the base and place the tart on a serving tray. Sprinkle fresh raspberries over with a dusting of icing sugar and serve.