Maddi Owens

I was on Facebook when I came across a non-vegan recipe for a chocolate strawberry tart. When I saw this I honestly thought it looked really good but I was also, honestly, grossed out by the animal products and that it was alot of calories, so I decided to make this chocolate strawberry tart vegan.

Ingredients-
1 cup (broken up) Back to Nature Classic Creme cookies 1 cup

1/2 cup Silk Almond Milk
2 bags Enjoy Life mini chocolate chips
(One bag if you use regular sized chocolate chips)
1 stick Earth Balance Vegan Butter
1 box of fresh strawberries
1 round baking pan
optional half a package of soft tofu for thicker consistency (blended with almond milk)
*Everything was bought at Natural Groceries*

The original recipe called for Oreos, heavy cream, chocolate, butter and strawberries.

Step 1. Start breaking up your Oreos into dime size or smaller, pieces. Then put into a blender. DO NOT START BLENDER YET.

Step 2. Put your butter into a microwavable bowl and put in the microwave for 60 seconds or until completely melted.

Step 3. Pour in the hot butter into the blender over the Oreos and blend until the Oreos have a thick crust consistently.

Step 4. From the blender pour the mix into the pan (I put wax paper on the bottom of my pan) and smooth out the mix so that the pan is completely covered. This will be the crust. Refrigerate while you make the filling.

For the filling
Step 1. Empty both bags of chocolate chips into a bowl.

Step 2. Put your milk into a microwave safe bowl and heat in the microwave for 60 seconds of until hot. Next, pour the hot milk into the bowl with the chocolate chips while stirring. Stir until melted. If chocolate chips don't melt put in microwave until melted. When chocolate is melted you can added in cut up strawberries.