Paleo-friendly and Vegan Chocolate Ganache Tart

Lauren Montalette of Paleoful created this awesome Paleo-friendly and Vegan Chocolate Ganache Tart recipe just for Moxy & Main! Try it out and let us know how it is!

Makes 4 Tarts

Ingredients:

Filling:

1 1/4 cup chocolate chips

1 can full-fat coconut milk (chilled in refrigerator overnight)

1 TB. dairy-based butter or vegan butter

Toppings of choice

1. Start with the filling. Open the chilled can of coconut milk and scoop out all of the thick cream that has risen to the top. It should be approximately half of the can. Put the thick cream into a small saucepan and heat on medium heat until melted and simmering.

2. Meanwhile, put 1 1/4 cup chocolate chips into a bowl. Add 1 TB. of any kind of butter on top of the chocolate chips.

3. Once coconut milk is hot and melted, take it off the burner and pour it over the chocolate chips and butter. Whisk mixture until chocolate chips and butter are melted and everything is combined. Put melted chocolate in the freezer for 15-20 minutes until thick.

4. Time to make the crust. Preheat oven to 350 degrees. Take 1 package of Paleoful cookie mix and make the cookie dough according to the instructions. Once you have the cookie dough, divide it into 4 balls. Take 4 tart pans and spray them with cooking spray, then press each cookie dough ball into each tart pan.

5. Put all 4 tart pans in the preheated oven, and bake for 12-14 minutes until soft and lighly golden. Remove from oven and let cool on the pan for 10-15 minutes.

6. Once the chocolate mixture is ready, pour chocolate into each cookie tart. Once all tarts have been filled, place them in the refrigerator for a few hours until they are set to your liking. You can put them in the freezer to speed up this process.

7. Then, top the tarts with whatever toppings you desire (we used coconut cream whipped with maple syrup to make a whipped cream, along with a sprinkling of cocoa powder and coconut shreds). Eat right away and enjoy!