Vegan Chocolate Tart With Salted Oat Crust
A decadent vegan chocolate tart featuring a wholesome salted oat crust and rich chocolate filling. This elegant dessert combines dark chocolate, coconut oil, and agave syrup for a perfectly balanced sweet treat topped with crispy candied oats.
Ingredients
- •1¼ cups old-fashioned oats
- •¾ cup whole wheat flour
- •⅓ cup virgin coconut oil
- •¼ cup light agave syrup
- •2 tablespoons unsweetened cocoa powder
- •¾ teaspoon kosher salt
- •½ teaspoon ground cinnamon
- •½ teaspoon instant espresso powder
- •1 cup unsweetened cocoa powder
- •7 ounces vegan dark chocolate
- •⅔ cup light agave syrup
- •2 teaspoons vanilla extract
- •⅔ cup virgin coconut oil
- •¼ teaspoon kosher salt
- •2 tablespoons old-fashioned oats
- •1 tablespoon demerara sugar
- •1 pinch flaky sea salt
- •1 piece tart pan
Cooking Instructions
- 1.
Preheat oven to 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.
10 min
- 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.
25 min
- 3.
Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
10 min
- 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 min
- 5.
Cook oats and remaining 1 teaspoon 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.
8 min
- 6.
Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
60 min
- 7.
Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15-20 minutes before serving.
20 min
- 8.
Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.