Ingredients:

  • 24 Oreos (1 ½ cups Oreo cookie crumbs)
  • 6 tablespoons dairy-free butter, melted
  • ½ cup raspberry jam
  • 12 ounces dark or semi-sweet chocolate chips
  • 1 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1 pinch coarse or sea salt
  • 2 pints fresh raspberries

Instructions:

  1. Preheat the oven to 350°F (175°C). Blend Oreos in a food processor until finely crumbled.
  2. In a mixing bowl, combine Oreo crumbs with melted dairy-free butter. Press the mixture into the bottom and sides of a tart pan evenly.
  3. Bake for 8-10 minutes until set. Remove and cool completely.
  4. In a large mixing bowl, combine dark chocolate chips and coconut milk. Microwave in 45-60 second intervals, stirring until smooth.
  5. Spread raspberry jam evenly over the cooled Oreo crust. Pour the warm ganache over the raspberry layer, smoothing it out.
  6. Allow ganache to cool for about 5 minutes. Arrange fresh raspberries on top in a decorative pattern.
  7. Refrigerate the tart for a minimum of 1 hour to set. Before serving, let the tart sit at room temperature for 15 minutes.