Description
With a bit of a spicy kick, you might just crave two slices of this vegan dessert.
Ingredients
Scale
For the crust:
- 1 1/4 cup graham crackers
- 1/2 cup Mexican Hot Cocoa Cracklins
- 3 tbsp organic cane sugar
- 6 tbsp vegan butter, melted
- 1/4 tsp ground cayenne pepper
For the dark chocolate chili tart:
- 3/4 cup coconut cream
- 1/4 tsp vanilla
- 1/4 tsp salt
- 1/4 cup walnut butter*
- 1/4 tsp ground cayenne pepper
- 3 1/2 oz dark chocolate
- 1/4 tsp ground cinnamon
- 1/8 tsp ground chili powder
- 1 cup powdered sugar
For the toasted meringue topping:
- 1 can of chickpeas-drained and reserve the liquid for the aquafaba
- 3 tbsp of cane sugar
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 350 degrees and then blend together the graham crackers and cracklins until a fine sand-like powder. Or simply add more graham crackers if omitting cracklins.
- Next, melt the vegan butter. In a small bowl combine the crushed graham crackers, cracklins (optional), cayenne, and melted butter and stir.
- Grease a 9″ tart dish and then transfer the crust mixture to the dish. Press the crumbs down firmly until the entire base is coated evenly with the crust mixture.
- Bake the crust for 10 minutes and then remove it from the oven to allow it to cool completely before filling it with the chocolate.
- While the crust is baking begin making the chocolate filling. Using a double boiler to avoid burning the chocolate, slowly melt the dark chocolate.
- In a large bowl, combine the coconut cream, walnut butter, cayenne, chili, and cinnamon. Stir well and then sift the powdered sugar into the bowl and stir again.
- When the chocolate is glossy and smooth transfer the chocolate to the coconut cream slowly stirring continuously until fully incorporated. Make sure to whisk out any powdered sugar clumps!
- Then pour the chocolate mixture into the cooled crust and transfer to the fridge for about an hour or until the chocolate is set and solid.
- Keep the tart in a cool place or in the fridge while you make the vegan meringue.
- Pour the entire liquid from one can of chickpeas or known as aquafaba (see post for more details on aquafaba) into a large bowl or mixing bowl. Whip the aquafaba on low-medium speed for 1 minute.
- Then increase the speed to medium for about 3 minutes and then slightly increase the speed for the last 2 minutes. Really you can’t overbeat aquafaba so don’t worry! You want it to turn into a fluffy white texture that stands up on its own when you stick a spoon into it and pull it out.
- Next, add in the cream of tartar and the sugar and stir once more.
- Then scoop the meringue onto the tart and spread evenly. Use the back of your spoon to lift up pieces of the meringue into peaks that you will toast.
- Using a small kitchen hand torch, scorch the top of the meringue until brown and toasty!
