Schokoladentorte mit gesalzenem Hafer Kruste

Bewertung

Der perfekte Feiertagegenuss! Getreide, Hafer, dunkle Schokolade, Agavensirup und Meersalz ergeben zusammen eine menschenfreundliche, vegane Torte für Ihr Dessert oder Ihre Feier. Dieser wird auf jeden Fall einen Homerun-Gast treffen, egal ob sie wählerische Esser sind. Die Aromen sind eine perfekte Mischung aus Schokolade, Nuss, Süßem und Salz.

Erträge12 Portionen
SchwierigkeitsgradFortgeschrittene
Zutaten:
Crust
 100 g Hafer
 100 g Weizenmehl
 65 g Maya Gold Organic Extra Natives Kokosölmelted, slightly cooled
 ¾ TL kosher salt
 ½ TL ground cinnamon
Filling and Assembly
 ½ TL instant espresso powder
 150 g Maya Gold Organic Extra Virgin Coconut Oilmelted, slightly cooled
 200 g vegan dark chocolate, melted, slightly cooled
 2 TL vanilla extract
 ¼ TL kosher salt, plus more
 2 EL old-fashioned oats
 Flaky sea salt
Directions
Crust
1

Preheat oven to 180˚ C / 350˚ F. 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.

2

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
3

Dissolve espresso powder in 150ml very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 150 gr coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.

4

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.

5

Cook oats and 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.

6

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

7

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

8

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

Zutaten

Zutaten:
Crust
 100 g Hafer
 100 g Weizenmehl
 65 g Maya Gold Organic Extra Natives Kokosölmelted, slightly cooled
 ¾ TL kosher salt
 ½ TL ground cinnamon
Filling and Assembly
 ½ TL instant espresso powder
 150 g Maya Gold Organic Extra Virgin Coconut Oilmelted, slightly cooled
 200 g vegan dark chocolate, melted, slightly cooled
 2 TL vanilla extract
 ¼ TL kosher salt, plus more
 2 EL old-fashioned oats
 Flaky sea salt

Richtungen

Directions
Crust
1

Preheat oven to 180˚ C / 350˚ F. 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.

2

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
3

Dissolve espresso powder in 150ml very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 150 gr coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.

4

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.

5

Cook oats and 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.

6

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

7

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

8

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

Schokoladentorte mit gesalzenem Hafer Kruste