It’s absolutely possible to have a healthy dessert that — while it may have to subtract specific ingredients, whether you’re on a vegan, gluten-free or raw diet — isn’t lacking in enjoyment or flavor. In fact, many virtuous desserts can fly undetected under the radar at even the most meat-and-potatoes-and-pasta party. Below, we share a recipe for a decadent, sultry, vegan chocolate tart.
No matter what you’re attempting to subtract, the instructions won’t let you leave flavor, fun or the feeling of treating yourself behind.
GLUTEN-FREE VEGAN CHOCOLATE TART
For the crust
- 1 1/4 cups (112.5g) old-fashioned, gluten-free oats
- 3/4 cup (99g) almond flour
- 1/3 cup (70g) virgin coconut oil, melted and slightly cooled
- 1/4 cup (322g) maple syrup
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
For the filling
- 1/2 teaspoon instant espresso powder
- 1 cup (125g) unsweetened cocoa powder
- 7 ounces vegan dark chocolate, melted and slightly cooled
- 2/3 cup (226g) maple syrup
- 2 teaspoons vanilla extract
- 2/3 cup (140g) plus 1 teaspoon virgin coconut oil, melted and slightly cooled
- 1/4 teaspoon kosher salt, plus more to taste
- 2 tablespoons gluten-free oats or lightly toasted coconut
- 1 tablespoon brown sugar
- Flaky sea salt, for finishing
For the crust
Preheat oven to 350ºF (177ºC). Pulse oats, rye flour, coconut oil, maple syrup, cocoa, salt and cinnamon in a food processor until oats are coarsely ground and the mixture resembles wet sand. Firmly press into bottom and up the sides of a 9-inch diameter tart pan with a removable bottom. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
For the filling
Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, maple syrup, vanilla, 2/3 cup coconut oil and 1/4 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
Scrape the filling into cooled tart shell and smooth. Tap tart lightly against counter to pop any air bubbles.
In a small skillet, set over low heat, cook oats and remaining 1 teaspoon coconut oil, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of the brown sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining brown sugar just to coat. Season with kosher salt; let oat mixture cool.
Scatter oat mixture over the tart, sprinkle with flaky sea salt and chill until filling is set, at least 1 hour. Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving. Store tart in the refrigerator — it will keep for up to one week.
Serves: 8 | Serving Size: 1/8 of 9-inch tart
Nutrition (per serving): Calories: 355; Total Fat: 23g; Saturated Fat: 18g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 322mg; Carbohydrate: 34g; Dietary Fiber: 7g; Sugar: 17g; Protein: 6g
If you want to make a vegan chocolate tart that’s NOT gluten-free:
No problem! You can swap in flavorful, nutty rye flour (or any other whole grain flour) for the almond flour.
If you want to make a vegan chocolate tart that’s raw:
Awesome! You’re going to want to pay particular attention to the crust — this is the only part of the recipe that’s cooked above 180°F. In lieu of the maple syrup, use 1/4 cup of pitted dates and replace the flour with ground flaxseed. Blend the dates on high in your food processor so that a paste forms, then turn the paste out into a bowl. Place the oats, cocoa and flaxseed into the food processor and process until they’re powdery, then add the dates back in along with the coconut oil and process until a dough forms. Press into the pan as directed and proceed with the filling. You won’t need to bake the tart shell, but you will want to cure it in the fridge for at least 1 hour so the coconut oil firms. Store your tart in the refrigerator.