Vegan chocolate tart with salted oat crust
You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.
1¼cups old-fashioned oats
¾cup whole wheat flour
⅓cup virgin coconut oil, melted, slightly cooled
¼cup light agave syrup (nectar)
2tablespoons unsweetened cocoa powder
¾teaspoon kosher salt
½teaspoon ground cinnamon
Filling and Assembly
½teaspoon instant espresso powder
1cup unsweetened cocoa powder
7ounces vegan dark chocolate, melted, slightly cooled
⅔cup light agave syrup (nectar)
2teaspoons vanilla extract
⅔cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
¼teaspoon kosher salt, plus more
2tablespoons old-fashioned oats
1tablespoon demerara sugar
Flaky sea salt
A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom
Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
Filling and Assembly
Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
Cook 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 demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let 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 sit at room temperature 15–20 minutes before serving.
Do Ahead: Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.