Vegan chocolate tart with salted oat crust recipe!

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Busybee22

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Vegan
  • INGREDIENTS
  • Crust
    • 1¼ cups old-fashioned oats
  • ¾ cup whole wheat flour
  • ⅓ cup virgin coconut oil, melted, slightly cooled
  • ¼ cup light agave syrup (nectar)
  • 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
Filling and Assembly
  • ½ teaspoon instant espresso powder
  • 1 cup unsweetened cocoa powder
  • 7 ounces vegan dark chocolate, melted, slightly cooled
  • ⅔ cup light agave syrup (nectar)
  • 2 teaspoons vanilla extract
  • ⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
  • ¼ teaspoon kosher salt, plus more
  • 2 tablespoons old-fashioned oats
  • 1 tablespoon demerara sugar
  • Flaky sea salt
Special Equipment
  • A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom
RECIPE PREPARATION
Crust
  • Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.

  • Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
Filling and Assembly
  • Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.

  • Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.

  • Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.

  • Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.

  • Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.

  • Do Ahead: Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.
 

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