Chocolate Tiger Tart

by Lorena Sabata

Prep time: 10-15 mins | Chilling time: 2 hours



200g vegan (dark) chocolate
300ml coconut cream/milk (tin)
4 tbsp Kape Pure Walnut Butter


300g ground Kape Pure Activated Almonds
55g cocoa powder
2 tbsp melted coconut oil
110g maple syrup


Add all the crust ingredients together until combined (either by hand or using a food processor for a few seconds).

Press down the crust mixture into a 30cm tart tin evenly.

Gently heat the coconut cream in a pan until hot, remove from the heat and stir in the chocolate until smooth.

Pour the chocolate cream filling into the crust.

Add a few blobs of walnut butter on top of the filling and use a skewer to create tiger stripes.

Sprinkle a pinch of salt (optional) on the surface of the filling.

Chill in the fridge for 2-3 hours (until the filling is firm).