Crazy DELISH Salted Chocolate Vegan Tart (Paleo, Gluten and Dairy Free)


This Salted Chocolate Tart recipe is soooooo yummy, that I got this text message: "Lauren, that Chocolate Tart is so good that your little brother is trying to steal my slice and you know how he feels about vegan desserts. THIS ONE IS AMAZING."

Here is the recipe below:


Salted Chocolate Tart

Prep time: 30 minutes

Bake time: 20 minutes

Chill time: 1 plus hour

Serves: 8

Ingredients:

Crust:

1/3 Cup                    Coconut oil, melted

1 ¼ Cups                 Gluten Free old-fashioned oats

¾ Cup                      Gluten Free Flour

2 Tablespoons         Unsweetened cacao powder

¼ Cup                      Coconut nectar

1 Teaspoon              Cinnamon

¾ Teaspoon             Pink Salt

Filling:

½ Teaspoon            Espresso powder

2/3 Cups                  Hot water 

1 Cup                       Unsweetened cacao powder

2/3                            Coconut nectar

¾ Cup                       Melted dark chocolate chips, cooled

1 Tablespoon            Vanilla extract

2/3 Cup                      Coconut oil

½ Teaspoon               Pink salt

¼ Cup                        Old fashioned gluten free oats

2 Tablespoons           Coconut sugar

1 teaspoon                 Cinnamon

2 pinches                    Sea salt

                                   Fresh Berries, optional

Equipment:

9-inch tart pan with a removable bottom

Directions:

Heat oven to 350.

To make the crust, place coconut oil, oats, gluten free flour, unsweetened cacao powder, coconut nectar, cinnamon and salt in a food processor. Pulse until it looks like wet sand.

Pour crust mixture into the pan and press onto the bottom and up the sides of the pan.

Place in oven and bake for 20 minutes.  Allow to cool. You can make the tart shell 1-2 days before filling and serving.

To make the filling, boil 2/3 cup of water and mix in espresso powder. Place in a clean food processor. Add cacao powder to the food processor and mix.

Melt chocolate, coconut nectar, vanilla extract, coconut oil and pink salt in a double boiler.  Let cool and add to the food processor. Mix for 30 seconds and let cool for 5 minutes. Pour filling into the tart shell.

Heat a pan with a little oil and add the oats, coconut sugar, cinnamon and salt. Stir until melted. Sprinkle over the chocolate filling.

Place tart in the fridge for 1 hour or until completely chilled.

Serve with fresh berries.

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© 2018 Lauren Haas