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toasted meringue chocolate tart.

Vegan Mexican Chilli Chocolate Tart

  • Author: Mikyla
  • Prep Time: 35
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: Pies
  • Diet: Vegan

Description

Creamy, rich, and with a kick, this vegan Mexican dark chocolate tart is delicious! With a hint of chili and cinnamon, this sweet and spicy treat tastes just like a mug of Mexican hot cocoa topped with a toasted marshmallow meringue!


Ingredients

Scale

Crust:

  • 1 cup graham crackers
  • 1 cup Mexican Hot Cocoa Cracklin’s 
  • 3 tablespoons organic cane sugar
  • 6 tablespoons vegan butter, melted
  • 1/4 teaspoon ground cayenne pepper

Dark Chocolate Chili Tart:

  • 3/4 cup coconut cream
  • 1/4 teaspoon vanilla 
  • 1/2 teaspoon salt 
  • 1/4 cup walnut butter* 
  • 1/4 teaspoon ground cayenne pepper
  • 3 1/2 oz dark chocolate 
  • 1/4 teaspoon ground cinnamon 
  • 1/8th teaspoon ground chili powder 
  • 1 cup powdered sugar

Toasted Meringue Topping:

  • 1 can of chickpeas-drained and reserve the liquid for the aquafaba
  • 3 tablespoons of cane sugar
  • 1/4 teaspoon cream of tartar

 

 


Instructions

  1. Preheat the oven to 350 degrees and then blend together the graham crackers and cracklins until a fine sand-like powder. 
  2. Next, melt the vegan butter. In a small bowl combine the crushed graham crackers, cracklins,  cayenne, and melted butter and stir. 
  3. 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.
  4. 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. 
  5. While the crust is baking begin making the chocolate filling. Using a double boiler to avoid burning the chocolate, slowly melt the dark chocolate. (See notes below if you do not have a double boiler)
  6. 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.
  7. 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!
  8. 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. 
  9. Keep the tart in a cool place or in the fridge while you make the vegan meringue. 
  10. 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.
  11. Next, add in the cream of tartar and the sugar and stir once more.
  12. 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 next toast.
  13. Using a small kitchen hand torch, scorch the top of the meringue until brown and toasty! 
  14. Slice and enjoy!

Notes

If you don’t own a double boiler- simply get a larger pot and fill it with about 4″ of water. Bring that to a boil and then place a smaller saucepan or pot inside of the larger one with water. Make sure that it rests above the water. Then place the chocolate in the top saucepan and slowly melt the chocolate until smooth and silky.

* you may replace the walnut butter with almond butter or cashew butter. 


Nutrition

  • Serving Size: 1 slice - 1/8th
  • Calories: 300

Keywords: chocoalate, spicy, chili chocolate, tart, mexican chocolata, aquafaba, meringue, dark chocolate tart, coconut milk,