Recipe Thursday: Vegan Chocolate Tart with Salted Oat Crust
We needed some desserts in our Recipe Thursday so this week I went for a Vegan Chocolate Tart with Salted Oat Crust that I found over at Bon appetite! Check them out. I gave this one two thumbs up. I loved it although could only have a little piece because it was so rich. Perfect vegan dessert!
INGREDIENTS: (8 servings)
- 1 1/4 cups old-fashioned rolled oats
- 3/4 cup whole wheat flour
- 1/3 cup virgin coconut oil, melted, slightly cooled
- 1/4 cup light agave syrup
- 2 Tablespoons unsweetened cocoa powder
- 3/4 teaspoons kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon instant espresso powder
- 1 cup unsweetened cocoa powder
- 7 ounces vegan dark chocolate, melted, slightly cooled
- 2/3 cups light agave syrup
- 2 teaspoons vanilla extract
- 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
- 1/4 teaspoon kosher salt
- 2 teaspoons old fashioned rolled oats
- 1 Tablespoon demerara sugar
- Flaky sea salt
- Pre-heat oven to 350 degrees F. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and the mixture looks like wet sand.
- Firmly press into the bottom and up the sides or the tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack and let cool.
- Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit for 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, 1 tsp. kosher salt and process mixture until it is very smooth and thick. About 30 seconds.
- Scrape mixture into smooth tart shell and smooth the top. Tap the tart lightly against the counter to pop any air bubbles in the filling.
- Cook the oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of the demerara sugar, stirring constantly until sugar is melted, then remove from heat and stir in the remaining sugar just to coat. Season with salt and let the oat mixture cool.
- Scatter oat mixture over tart, sprinkle with sea salt and chill until filling is set. At least 1 hour.
- Cut chilled tart into slices with a dry, hot knife. Let it sit at room temperature for 15-20 minutes before serving.