Vegan Chocolate Tart with almond crust is thick, creamy & very chocolaty. The almond crust provides a nuttiness, with a bit of crunch to serve as a foundation to the smooth and creamy chocolate center. Vegan Chocolate Tart with almond crust is a vegan-friendly (and dairy-free, egg-free) dessert that is as rich and delicious as a “normal” tart. The crust is easy to make and contains healthy almonds and oats, so it has got texture and nutrition. The filling between the two wafers is creamy chocolate with coconut milk and pure dark chocolate; hence, it will melt in your mouth.
STATS
- Diet: Vegan
- Level of difficulty: Easy
- Cuisine: Vegan
- Time for prep: 20 minutes
- Working time (total): 40 minutes
- Size/serving: 1 slice Total yield: 8 slices
- Cooking time: 20 minutes
- Course: Dessert
- Mode of cooking: Baking
EQUIPMENT
- Tart pan (9-inch) with removable bottom
- Mixing bowls
- Small saucepan
- Measuring cups & spoons
- Cooling rack
- Food processor
- Spatula
- Whisk
INGREDIENTS
- 1 1/2 cups almonds
- 1/4 cup cocoa powder
- 1 teaspoon vanilla essence
- 1/4 cup melted coconut oil1 cup rolled oats
- Pinch of salt
- 1 can (13.5 oz) full-fat coconut milk
- 8 oz vegan dark chocolate, chopped
- Pinch of sea salt
- 1/4 cup maple syrup
INGREDIENT NOTES
Almonds:
- Make a nutty base and healthy fats. Choose raw almonds to give a lesser taste or roasted to give more intensity.
Oats:
- Fill in and aid the crust to be held together. Oats that are rolled will be ideal as far as textures go.
Cocoa powder:
- Cocoa powder gives the crust a strong chocolate taste. Use unsweetened cocoa powder to have more control over how sweet it is.
Maple syrup:
- Sweetens the crust and the filling naturally and also provides a hint of caramelized flavor.
Coconut oil:
- Plays a role in binding the crust and makes it very tender in the bite. Blend well by initiating the melting.
Coconut milk:
- A secret to a rich filling. The richest is coconut milk in its full-fat version.
Vegan dark chocolate:
- Choose good-quality chocolate to attain the maximum of its taste. When cacao percentages are higher, the flavor is more intense.
Vanilla extract:
- Added sweetness balances and mellows the chocolate taste.
Sea salt:
- It balances the richness of the flavors & brings them out.
INSTRUCTIONS
- The oven must first be heated to 350°F (175°C).
- Grind the oats & almonds in a food processor till fine crumbs appear.
- Add salt, oil from coconuts, maple syrup, & cocoa powder.
- Pulse the mixture till it stays together when you push it.
- Evenly press the crust mixture into the tart pan’s edges and bottom.
- Bake for ten minutes. Take it off and let it cool on a wire rack.
- Heat the milk from the coconuts in a tiny saucepan over medium heat till it steams but does not boil.
- Turn off the heat & mix in the crushed chocolate. Give it two minutes to sit.
- Whisk till shiny and creamy.
- Add a touch of sea salt, vanilla flavor, and maple syrup.
- Once again, whisk till completely blended.
- Fill the cooled layer with the filling.
- Level the top with a wooden spatula. Keep in a cool area for at least 4 hours.
- Cut into slices and serve cold.
TIPS
- To make it even crunchier, serve with chopped almonds.
- Replace the dark chocolate with vegan semi-sweet to have a sweet tart.
- To render it gluten-free, make sure that the oats are gluten-certified.
- Overnight has the best texture and flavor when chilling the tart.
STORAGE INFORMATION
Refrigerate:
- For no longer than five days, keep covered in the refrigerator.
Freezer:
- For as long as two months, freeze slices covered with plastic wrap in an airtight container. Thaw overnight in the refrigerator.
FAQS
Is almond flour an acceptable substitute for whole almonds?
- Yes, a little less because almond flour is denser.
But what to do when I do not have a tart pan?
- The same can be done using a pie dish, although the presentation will be different.
Can I prepare the filling without coconut?
- Yes, use any creamed, rich plant such as soy or oat cream.
Is this tart too sweet?
- It is fair, but adjust the amount of chocolate or maple syrup to your taste.
NUTRITIONAL INFORMATION
Carbohydrates: 28g
Dietary Fiber: 5g
Total Fat: 22gProtein: 6g
Saturated Fat: 10gCalories: 320
Cholesterol: 0mg
Sodium: 60mg
