200g Dark Chocolate (I used 80% but it needs to be minimum 60%)
50g Vegan Butter
300ml Coconut Milk
**Optional Garnish**
Cacoa Nibs
Sprinkle of Sea Salt
Instructions
Preheat the oven to 200°C(180°C fan assisted) and preheat a baking tray in the oven at the same time.
Roll out your pastry and use it to line a pie dish with a slight overhang. Push into the corners and prick the bottom with a fork.
Line this with grease proof paper, fill with baking beans or similar and transfer to the preheated baking tray in the center of the preheated oven.
Bake for 15-20 minutes, until the crust has started to brown. Remove the sheet and weights and bake for another 5 minutes.
Remove and allow to cool.
While the shell is cooling, make the caramel. In a heavy based saucepan spread the sugar out over the base.
Place the pan over a medium heat and leave without stirring until it starts to melt. Once it does, you may need to move quickly as you don't want it to colour too dark. Once it has melted completely, and hasn't gone too dark, remove from the heat and stir in the warmed coconut milk. Be careful as it will likely bubble here.
If it clumps then return to a low heat and continue to stir until the lumps melt out. It will look quite runny but as it starts cooling it will thicken up. You may need to add the second batch of coconut milk while you're removing the clumps.
Take off the heat, stir through the salt and allow to cool slightly before pouring into the prepared shell. Spread it out evenly and place in the fridge to set while you make the filling.
Melt the chocolate with the butter in the pan until it goes silky, stir through the coconut milk and keep stirring until you've got a glossy mixture.
Pour into the pie and place back in the fridge to set. Allow it to set completely before you garnish and serve.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/free-from/vegan-chocolate-caramel-tarte/