Prep time: 30 minutes
Baking time: 20 minutes
Chilling time: 1-plus hour
Yield: 8 servings
Ingredients:
Crust:
1/3 cup extra-virgin organic coconut oil, melted
1¼ cups gluten-free organic old-fashioned oats
¾ cup gluten-free flour
2 tablespoons unsweetened cacao powder
¼ cup organic coconut nectar
1 teaspoon ground cinnamon
¾ teaspoon pink salt
Filling:
½ teaspoon espresso powder
2/3 cup boiling water
1 cup unsweetened cacao powder
2/3 cup coconut nectar
¾ cup dark-chocolate chips
1 tablespoon vanilla extract
2/3 cup plus 1 tablespoon extra-virgin organic coconut oil
½ teaspoon pink salt
Streusel Topping:
½ tablespoon extra-virgin organic coconut oil
¼ cup gluten-free organic old-fashioned oats
2 tablespoons organic coconut sugar
1 teaspoon ground cinnamon
2 pinches sea salt
fresh raspberries or other berries, for serving
Directions:
Preheat the oven to 350°F.
To make the crust, put the coconut oil, oats, gluten-free flour, unsweetened cacao powder, coconut nectar, cinnamon, and salt in a food processor fitted with the stainless-steel blade. Pulse until the mixture looks like wet sand.
Pour the crust mixture into a 9-inch tart pan with removable bottom and press it evenly over the bottom and up the sides of the pan.
Put the tart pan in the oven and bake for 20 minutes. Remove from the oven and set aside to cool. (You can make the tart shell up to 2 days before filling and serving.)
To make the filling, stir the espresso powder into the boiling water until dissolved. Pour into a clean food processor bowl fitted with the stainless-steel blade. Add the cacao powder and pulse until blended.. Leave in the food processor.
In the top half of a double boiler over but not touching simmering water, combine the chocolate chips, coconut nectar, vanilla extract, 1/3 cup coconut oil, and pink salt. As the chocolate begins to melt, begin stirring and continue until the chocolate has melted completely and the mixture is smooth. Remove the mixture from the heat and set aside to cool for 7 to 10 minutes.
Pour the chocolate mixture into the food processor with the espresso-cacao mixture. Process for 30 seconds and set the processor bowl aside to let the mixture cool for 5 minutes. Then, pour the filling into the cooled tart shell.
For the streusel topping, heat a skillet over medium heat and add the coconut oil. When it has melted, sprinkle in the oats, coconut sugar, cinnamon, and salt. Stir until the sugar has melted completely. Sprinkle the streusel over the chocolate filling.
Put the tart in the refrigerator and chill until completely set, at least 1 hour.
Serve with fresh berries.
Download the printable PDF here.