Vegan Chocolate Tart
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Vegan Chocolate Tart
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This no bake vegan chocolate tart is rich, decadent, dairy free, and gluten free! Perfect Valentines Day dessert recipe for chocolate lovers!
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Ingredients
For the Crust:
- 1 ½ cups almond flour (see notes)
- ¼ teaspoon kosher salt
- 3 ½ tablespoons coconut oil melted
- 1 tablespoon light agave nectar or substitute maple syrup or honey
For the Filling:
- 10 ounces good-quality dark chocolate 60% or greater, chopped
- ¾ cup well-stirred full-fat coconut milk
- ½ teaspoon pure vanilla extract
- ¼ teaspoon instant espresso powder optional—will intensify the chocolate flavor of the filling
For topping:
- fresh raspberries and blueberries
- toasted sliced almonds
Instructions
- Lightly coat a 14x5-inch tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with baking spray. Set aside.
- For the crust, place the almond flour and salt in the bowl of a food processor fitted with a steel blade. Drizzle the coconut oil and agave over the top. Pulse until the crust is evenly moistened. If it seems too dry, add a bit more coconut oil. The crumbs should hold together when pressed.
- Press the crust into the prepared tart pan so that it forms an even layer along the bottom and sides (the crust may not reach all the way to the top of the tart pan). Place in the freezer while you prepare the filling. You can also make the crust 1 day ahead and keep it in the refrigerator, lightly covered with plastic wrap.
- For the filling, place the chocolate in a heatproof bowl set atop a pan of simmering water, ensuring that the bottom of the bowl isn’t touching the water’s surface. Once the chocolate is almost melted, remove the bowl from the pan, pour in the coconut milk, then stir until the chocolate finishes melting and the filling is smooth and glossy. Stir in the vanilla extract and instant espresso.
- Immediately pour the filling into the chilled crust, reserving a little to drizzle over the top. Smooth the filling into an even layer. Decorate with berries and sliced almonds, then drizzle the remaining filling over the top.
- Place in the refrigerator to set completely, about 4 hours or overnight.
- When ready to serve, let the tart rest at room temperature for 5 to 10 minutes, then gently remove the tart from the pan. Slice and enjoy.
Notes
- DIY ALMOND FLOUR: To make your own almond flour, place 1 1/2 cups slivered almonds (for a white, finer almond flour) or 1 1/2 cups raw almonds (if you don't mind bits of the skin in the crust and a slightly coarser texture) in a food processor fitted with a steel blade. Pulse until finely ground. Do not over blend or the almonds will turn into almond butter.
- TO STORE: Store leftovers in the refrigerator for up to 5 days.
- TO FREEZE: This vegan chocolate tart can also be frozen for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition Information
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Serving
1(of 10)
Calories
363kcal
(18%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
261mg
(7%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
13IU
(0%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 363kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 261mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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