Refined Sugar-Free Vegan Chocolate Tart
This rich and creamy tart is a chocolate lover's dream. Using coconut cream as the dairy-free base, the combination of unsweetened cocoa powder, maple syrup, a dash of vanilla, and a hint of sea salt come together quickly for an easy and highly satisfying bite. The oatmel crust is also sugar-free, dairy-free, nut-free, and vegan.
Ingredients
For the crust
- 2 cups rolled oats
- 1/4 cup all purpose flour
- 1/4 cup pure maple syrup
- 1/2 tsp salt
- 6 Tbsp coconut oil melted
For the filling
- 25 oz unsweetened coconut cream chilled
- 1/3 cup pure maple syrup
- 2/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- generous dash of sea salt
Instructions
- Before you start assembling the crust, put the coconut cream in the refrigerator to chill.
For the crust
- In a food processor, pulse oats, flour, and salt until oats resemble a coarse meal.
- Add maple syrup and coconut oil and mix until evenly moist.
- Press crust into a greased 9-in pie plate or greased 9.5-inch tart tin.
- Blind bake at 350°F for 18 minutes on a rimmed baking sheet.
- Let the crust cool to room temperature.
For the filling
- Remove the chilled coconut cream from the refrigerator.
- Scoop the chilled coconut cream into the bowl of a stand mixer (or large mixing bowl). Use only the thick, solid white cream and discard any excess liquid from the can.
- Using the whisk attachment on your stand mixer (or a hand mixer), whip coconut cream until light and fluffy.
- Add maple syrup, cocoa powder, vanilla extract, and salt and continue whisking until smooth and combined.
- Spoon filling into cooled crust and chill overnight for at least 24 hours.
- Top with fresh berries before serving.
Notes
The taste and texture of this dessert tends to peak after about 48 hours in the fridge, so you could easily make this two days ahead.
The fresh fruit really helps to cut the richness of the filling. You won't need a huge slice!