Vegan Chocolate Tart
Ingredients
The crust
-
¾
cup
raw hazelnuts
-
¼
cup
coconut oil
-
3
tablespoons
maple syrup
-
¼
teaspoon
fine sea salt
-
½
cup
gluten-free oat flour
-
1
cup
gluten-free rolled oats
The filling
-
1½
cups
cashews, soaked
-
¾
cup
maple syrup
-
½
cup
coconut oil
-
⅓
cup
cocoa powder
-
⅓
cup
dark chocolate chips, melted
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
fine-grain sea salt
Instructions
- Preheat the oven to 350ºF and prepare a 9-inch pie plate.
- Process the hazelnuts in a food processor until coarsely ground.
- Add coconut oil, maple syrup, salt, oat flour, and oats, and process until the dough sticks together.
- Press the dough into the pie dish evenly and firmly.
- Bake the crust for 15 to 20 minutes until lightly golden.
- Drain and rinse the soaked cashews.
- Blend the cashews with maple syrup, coconut oil, cocoa powder, melted chocolate, vanilla, and salt until smooth.
- Pour the filling into the cooled crust and smooth the top.
- Freeze the tart for 1-2 hours, then transfer to the fridge until ready to serve.
- Slice and serve chilled with desired garnishes.
Nutrition Facts (estimated)
Servings
10
Calories
482
Total fat
34g
Total carbohydrates
42g
Total protein
8g
Sodium
188mg
Cholesterol
1mg
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