Ingredients

For the Tart Crust:

  • 1 1/2 cups almond flour
    • Almond flour provides a nutty flavor and a gluten-free base for the crust.
  • 1/4 cup cocoa powder
    • Adds a deep, rich chocolate flavor.
  • 1/4 cup melted coconut oil
    • Coconut oil helps bind the crust while keeping it dairy-free.
  • 2 tablespoons maple syrup
    • Natural sweetener that adds subtle sweetness to the crust.
  • A pinch of salt
    • Enhances the flavor and balances the sweetness.

For the Chocolate Filling:

  • 1 1/2 cups dairy-free dark chocolate chips
    • Opt for high-quality dairy-free chocolate chips for the best flavor.
  • 1 cup full-fat coconut milk
    • Creates a creamy texture and adds richness to the filling.
  • 2 tablespoons maple syrup
    • Adds sweetness to balance the bitterness of the dark chocolate.
  • 1 teaspoon vanilla extract
    • Complements the chocolate flavor with a touch of warmth.

Instructions

For the Tart Crust:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). This ensures the crust bakes evenly and crisps up without burning.
  2. Make the Crust Dough:
    • In a mixing bowl, combine 1 1/2 cups almond flour, 1/4 cup cocoa powder, 1/4 cup melted coconut oil, 2 tablespoons maple syrup, and a pinch of salt. Stir until the mixture forms a dough that holds together when pressed.
  3. Press the Dough into Tart Pan:
    • Using your fingers or the back of a spoon, press the dough evenly into a 9-inch tart pan with a removable bottom. Make sure to press the dough firmly across the bottom and up the sides of the pan.
  4. Prick and Bake:
    • Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
    • Place the tart crust in the preheated oven and bake for 10-12 minutes or until set and slightly firm to the touch. Avoid over-baking as the crust will harden as it cools.
    • Once baked, remove the crust from the oven and allow it to cool completely before adding the filling.

For the Chocolate Filling:

  1. Heat the Coconut Milk:
    • In a medium saucepan, heat 1 cup full-fat coconut milk over medium heat until it starts to simmer. Be careful not to let it boil, as this can alter the texture.
  2. Melt the Chocolate:
    • Place 1 1/2 cups dairy-free dark chocolate chips into a heatproof bowl. Pour the hot coconut milk over the chocolate chips and let it sit for 1-2 minutes to allow the chocolate to melt.
  3. Mix Until Smooth:
    • After the chocolate has softened, stir the mixture until smooth and glossy. If the chocolate doesn’t melt completely, heat the mixture gently in the microwave in 10-second intervals, stirring in between until fully melted and combined.
  4. Add Sweeteners:
    • Stir in 2 tablespoons maple syrup and 1 teaspoon vanilla extract, making sure they are fully incorporated. The maple syrup adds a natural sweetness, while the vanilla enhances the overall flavor.

Assembly:

  1. Pour the Filling:
    • Pour the prepared chocolate filling into the cooled tart crust. Use a spatula to smooth the surface and ensure the filling is evenly distributed.
  2. Chill the Tart:
    • Transfer the tart to the refrigerator and chill for 2-3 hours, or until the chocolate filling has set and is firm to the touch.
  3. Serve:
    • Once the tart is set, remove it from the tart pan and slice it into 8 even pieces. Serve chilled for a refreshing dessert, or at room temperature for a softer texture.

Nutritional Information (per serving, based on 8 servings):

  • Calories: 350
  • Total Fat: 28g
    • Saturated Fat: 15g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 25g
    • Dietary Fiber: 5g
    • Sugars: 13g
  • Protein: 5g

Tips for Success

  1. Crust Tips:
    • Make sure to press the crust dough evenly into the tart pan to prevent thin spots that can lead to cracking. You can use the bottom of a measuring cup to press the dough firmly into place.
  2. Chocolate Options:
    • Use high-quality, dairy-free dark chocolate for a smooth and rich filling. If you prefer a sweeter filling, you can use semi-sweet chocolate chips.
  3. Make Ahead:
    • This tart can be made a day in advance. Simply cover and store it in the refrigerator until you’re ready to serve. It also freezes well for longer storage.
  4. Custom Garnishes:
    • Add fresh fruit like raspberries or strawberries, a sprinkle of sea salt, or shaved chocolate on top for extra flavor and an elegant presentation.
  5. Storing the Tart:
    • Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months.

This Vegan Chocolate Tart is a dream come true for chocolate lovers. The rich, creamy filling paired with the cocoa-infused almond crust is pure indulgence, while the natural sweetness of maple syrup and coconut milk makes it a healthier, vegan alternative to traditional chocolate tarts. Whether you’re making it for a special occasion or just treating yourself, this dessert is sure to impress!