4cupschocolate cookies(I use 2 boxes of Simple Mills Brownie Sweet Thins)
½cupbutter, melted(I use Miyoko's vegan butter)
Filling
1cupchocolate tahini(I use Soom Foods Salted Dark Chocolate Tahini)
1cupcanned coconut cream(scoop able part only)
Instructions
Crush cookies in a food processor until a fine powder/flour is formed.
Combine crushed cookies and melted butter then press into a tart tin. Being careful to not move the bottom of the tart tin, place in the fridge for 10 minutes.
While you wait, whip the chocolate tahini and coconut cream together with a hand mixer until completely smooth.
Spoon the filling into the tart crust and spread out evenly.
Chill the tart in the fridge for 1 hour or until set.
Serve with optional whipped cream and berries and enjoy!