UPLOADED/REDIRECTED Vegan Mexican Chocolate Tart

This dairy-free, gluten-free, and high-protein Mexican chili-chocolate tart is made with creamy coconut milk, walnut butter, and rich dark chocolate. Spiced with cayenne pepper and cinnamon, and topped with toasted meringue it's the perfect sweet and spicy treat this winter!

Crust:
1 1/4 cup graham crackers

1/2 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
1/4 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

Preheat the oven to 350 degrees and then blend together the graham crackers and cracklins until a fine sand-like powder. Or simply add more graham crackers if omitting cracklins.
Next, melt the vegan butter. In a small bowl combine the crushed graham crackers, cracklins (optional), cayenne, and melted butter and stir.
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.
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.
While the crust is baking begin making the chocolate filling. Using a double boiler to avoid burning the chocolate, slowly melt the dark chocolate.
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.
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!
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.
Keep the tart in a cool place or in the fridge while you make the vegan meringue.
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.
Next, add in the cream of tartar and the sugar and stir once more.
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 toast.
Using a small kitchen hand torch, scorch the top of the meringue until brown and toasty!

Slice and enjoy!

Recipe and Photography by Mikyla Meckelson