For the crust
- Blitz together in food processor until everything comes together.
- Press into a tart tin and leave to harden in the fridge for about 20 minutes.
For the filling
- Blitz together until silky smooth and pour over hardened base.
- Place into freezer until set ( should take about 1 hour).
You can add another layer on top - mix coconut cream with vanilla and little bit of maple syrup and cover the top and leave refrigerated overnight.
Before serving drizzle with dark vegan chocolate and top with berries and EAT :)
This torte is vegan, gluten free, refined sugar free and absolutely delicious!