Vegan Chocolate Tart with Salted Oat Crust
INGREDIENTS
Crust
- 1¼ cups old-fashioned oats
- ¾ cup whole wheat flour
- ⅓ cup virgin coconut oil, melted, slightly cooled
- ¼ cup light agave syrup (nectar)
- 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Filling and Assembly
- ½ teaspoon instant espresso powder
- 1 cup unsweetened cocoa powder
- 7 ounces vegan dark chocolate, melted, slightly cooled
- ⅔ cup light agave syrup (nectar)
- 2 teaspoons vanilla extract
- ⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
- ¼ teaspoon kosher salt, plus more
- 2 tablespoons old-fashioned oats
- 1 tablespoon demerara sugar
Flaky sea salt
- Special Equipment
- A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom
RECIPE PREPARATION
Crust
- Preheat oven to 350˚. 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.
- 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
- Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
- 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.
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