Chocolate Orange Tart

Is there a better flavor pairing than chocolate and orange? Not for us! This entirely vegan orange and chocolate tart features a Biscoff cookie crust, coconut milk, dark chocolate, and loads of orange zest to create the perfect silky chocolate dessert.

Tips & Tricks

Using full fat coconut milk

This recipe depends on the fat from the coconut milk to set. For that reason, it’s essential for this recipe. Lite coconut milk unfortunately won’t work.

When pouring the coconut milk, be sure to get all the solid bits out of the can with a spoon.

What if I don’t have Triple sec?

This recipe calls for Triple Sec to add orange flavor to your tart. If you don’t have it, substitute with a teaspoon of orange extract.

Can I use another Crust?

Absolutely! The Biscoff crust works well here because it crumbles easily and serves as a delicious base for the rest of the tart, but it certainly isn’t your only option. You could also create a gingersnap crumb crust, an Oreo crust (for even more chocolate!), or something else entirely.

Ingredients:

Crust:

  • 2 ½ cups crumbled Biscoff cookies

  • ½ cup of butter, melted

  • 1 tsp orange zest

Filling:

  • 1 can full fat coconut milk

  • 2 cups vegan dark chocolate

  • ¼ cup pure cane sugar

  • 1 tbsp Triple Sec

  • 2 tsp orange zest

  • 1 tsp orange juice

Directions:

Preheat your oven to 350 degrees Fahrenheit. Grease a tart pan or pie pan. Set aside.

To crumble your Biscoff cookies, place the majority of an 8.8oz bag of cookies in a Ziploc bag. Seal it tight. Then using a pie roller or a similar-sized implement, crush the cookies in the bag until they’re nice and crumbly.

Place them in a medium-sized bowl. Add the melted butter and 1 tsp of orange zest. Mix together thoroughly.

Take your prepared pan and using your hands or a spoon, press the cookie crumbs into the bottom and sides of the pan. Make them as level and even as possible.

Bake in the oven for 10 minutes, just enough so the crust is a little darker in color. Take out and let cool briefly while you work on the filling.

Place your chocolate in a medium-sized bowl. Heat your coconut milk in a small saucepan over medium heat. Bring it to a small simmer then pour over the chocolate. It should cover the chocolate completely. Let it sit for 5 minutes without stirring.

Add your triple sec, your orange zest, the sugar, and a squeeze of the orange (about 1 teaspoon). Begin to stir. The chocolate should now start melting completely, and the mixture taking on a consistency of liquid chocolate. Taste test to be sure the orange flavor is prominent enough. If not, add another squeeze of orange juice.

Place in the fridge to set for at least 2 hours, or even overnight. When you’re ready to serve, sprinkle with sea salt.