Chocolate tart


140 g La Vida Vegan dark chocolate spread
400 g vegan whipping cream (to whip up)
100 g dark chocolate
400 g digestive biscuits or nizza coconut
200 g vegetable margarine
100 g raspberries
50 g redcurrants


  1. Put the biscuits in a food processor and blend until everything is crumbled.
  2. Melt the margarine in a saucepan over low heat, add the melted margarine to the crumbled biscuits and mix well again.
  3. Spoon the biscuit mixture into a rectangular baking tin with serrated rim.
  4. Press the mixture firmly with a spoon and make a raised rim.
  5. Let the base firm up in the fridge, covered, for half an hour.
  6. Beat the vegan whipping cream with a mixer until firm and fluffy.
  7. Melt the dark chocolate au bain-marie and add the So Vegan So Fine dark chocolate spread and stir to loosen.
  8. Let the chocolate cool slightly before mixing it with the vegan whipped cream.
  9. Spoon 2 large spoonfuls of whipped vegan whipping cream to the chocolate mixture and mix until homogeneous.
  10. Now add the chocolate mixture back to the rest of the vegan whipping cream and stir until even and smooth.
  11. Spoon the chocolate mousse into the base and spread evenly.
  12. Let the cake firm up again, covered, for half an hour.
  13. Before serving, garnish the cake with raspberries and redcurrants.