Vegan Chocolate Tart with Salted Oats Crust

Rating

The perfect holiday treat! Grains, oats, dark chocolate, agave syrup and sea salt combine for a crowd-pleasing, vegan tart for your dessert or celebration. This one will most definitely hit a home run guests, whether they are picky eaters. The flavours are a perfect blend of chocolatey, nutty, sweet and salt.

Yields12 Servings
DifficultyAdvanced
Ingredients
Crust
 100 g old-fashioned oats
 100 g wheat flour
 65 g Maya Gold Organic Extra Virgin Coconut Oilmelted, slightly cooled
 ¾ tsp kosher salt
 ½ tsp ground cinnamon
Filling and Assembly
 ½ tsp instant espresso powder
 150 g Maya Gold Organic Extra Virgin Coconut Oilmelted, slightly cooled
 200 g vegan dark chocolate, melted, slightly cooled
 2 tsp vanilla extract
 ¼ tsp kosher salt, plus more
 2 tbsp 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.

Category, , , Cooking MethodDiet,

Ingredients

Ingredients
Crust
 100 g old-fashioned oats
 100 g wheat flour
 65 g Maya Gold Organic Extra Virgin Coconut Oilmelted, slightly cooled
 ¾ tsp kosher salt
 ½ tsp ground cinnamon
Filling and Assembly
 ½ tsp instant espresso powder
 150 g Maya Gold Organic Extra Virgin Coconut Oilmelted, slightly cooled
 200 g vegan dark chocolate, melted, slightly cooled
 2 tsp vanilla extract
 ¼ tsp kosher salt, plus more
 2 tbsp old-fashioned oats
 Flaky sea salt

Directions

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.

Vegan Chocolate Tart with Salted Oats Crust