Vegan Chocolate Tart (No Soy!)
User Reviews
5
Vegan Chocolate Tart (No Soy!)
Description
The Vegan Chocolate Tart (No Soy!) combines a nutty hazelnut and oat crust with a creamy chocolate filling made from soaked cashews, coconut oil, maple syrup, cocoa powder, and melted dark chocolate. The crust is baked until lightly golden, providing a sturdy yet slightly crumbly base that contrasts with the filling's smooth consistency. The filling is blended to a silky texture, balancing natural sweetness from maple syrup with deep chocolate flavor. This tart is best served chilled and sliced thinly due to its richness. It suits those seeking a dairy-free, soy-free dessert option.
Preparation involves pressing the crust mixture firmly into a pie dish and baking it, then blending the filling ingredients until completely smooth before pouring it into the prepared crust. Once chilled, the tart holds its shape well for serving.
Recipe notes mention the possibility of skipping the crust to make a freezer fudge by setting only the filling in a pan topped with toasted nuts and freezing until solid. For serving, slicing it into smaller portions is recommended due to its richness. The recipe originates from The Oh She Glows Cookbook by Angela Liddon.
Ingredients
Hazelnut Crust:
- 3/4 cup hazelnuts 103 grams, raw
- 1/4 cup coconut oil (51 grams)
- 3 tablespoons maple syrup (56 grams)
- 1/4 teaspoon salt 2 grams, fine sea salt
- 1/2 cup oat flour 59 grams, gluten-free
- 1 cup gluten-free rolled oats (109 grams)
Chocolate Filling:
- 1 1/2 cups cashews , soaked (225 grams)
- 3/4 cup maple syrup (245 grams)
- 1/2 cup coconut oil (101 grams)
- 1/3 cup cocoa powder (28 grams)
- 1/3 cup dark chocolate chips , melted (55 grams)
- 2 teaspoons vanilla extract 9 grams, pure
- 1/2 teaspoon sea salt 4 grams, fine-grain
Instructions
- Preheat the oven to 350ºF and have a 9-inch pie plate ready. To make the crust, process the hazelnuts until coarsely ground in a food processor. Add in the oil, maple syrup, salt, oat flour, and oats, and process again until the dough comes together. The dough should stick together slightly when pressed between your fingers. If it's too dry, try adding 1 teaspoon water or processing it a bit longer.
- Transfer the dough to the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Bake uncovered until lightly golden, about 15 to 20 minutes at 350ºF.
- To make the filling, drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, maple syrup, oil, cocoa powder, melted chocolate, vanilla, and salt. Blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon or more of water, as needed, to help it along.
- Pour the filling into the prepared crust, scooping every last bit out of the container. Smooth out the top evenly. Place the pie dish on a flat surface in the freezer, uncovered. Freeze for 1-2 hours, and then cover the dish and transfer it to the fridge until ready to serve.
- Slice and serve the pie chilled, with your favorite garnishes, like coconut whipped cream and shaved chocolate. I find that it's easier to cut into this pie when served from the fridge, but keep in mind that it will become softer if it's left at room temperature for too long. Store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
Notes
- Slicing into smaller portions is advised because the tart is rich.
- You can omit the crust and freeze the chocolate filling alone to make a freezer fudge topped with toasted nuts.
- Press the crust firmly into the dish to ensure it holds together during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 1mg | 0% |
| Sodium | 188mg | 8% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
