Ingredients

Ingredients:

For the dough:

• 2 packages of 160 grams each of sweet cookies
• 1 cup coconut butter or plant based butter (you may also use just coconut oil)
• 3 tablespoons carob or cocoa powder
• 5-6 tablespoons of ice water

For the filling:

• 1 can of coconut cream
• 1 cup of non-dairy milk
• 1/2 cup cane sugar
• 1 teaspoon vanilla
• 2 TBS cornstarch
• 200 grams dark chocolate bar OR Carob chips 
• Chopped walnuts or peanuts to decorate (optional)
• Coconut caramel to decorate (optional)

Preparation

For the dough:

1. Preheat the oven to 350 F.
2. In a food processor, place the cookies and grind until smooth.
3. Add the coconut oil and cocoa powder - process again until you have a consistency like wet sand.
4. Add the ice water by tablespoons until it forms a more compact consistency, but not too much.
5. Place this mixture in a  non-stick tartlet pan and press with your hand and then with a flat surface cup so that it is very firm and uniform.
6. Put in the preheated oven for 15 minutes at 350 degrees to cook and get firm.

For the filling:

1. Place all the ingredients in a saucepan, mix well and cook  until the coconut cream and chocolate dissolve, pour this mixture over the COLD crust.
2. Allow the filling to cool as well and then place the tartlet in the refrigerator overnight.
3. The next day, decorate the tartlet with coconut caramel, nuts, or berries!