Ingredients:

For the crust:

• 200 g vegan biscuits/crackers
• 100 g coconut oil, melted

For the filling:

• 400 g vegan white chocolate
• 400 ml full fat coconut milk
• 2 tbsp Rawnice Pink Pitaya Powder
• 1 tsp vanilla extract (or coconut extract)

Directions:

1. Blend biscuits until they become a course flour. Add in melted coconut oil and mix.
   
   
2. Press this mix unto the bottom and edges of a 23 cm (9 inch) tart pan (best if using one with the detachable bottom). Keep the crust in the fridge while you prepare the filling.
   
   
3. To make the chocolate cream simply add the coconut milk into a medium sized pot and place it over low heat until it starts to boil.
   
   
4. Turn off the heat, add in the chuncked white chocolate and vanilla extract and mix with a whisk to help the chocolate melt.
   
   
5. Sieve in the Pink Pitaya Powder and continue to whisk to incorporate it.
   
   
6. Pour the filling over the crust and let in sit in the fridge over night to set.