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.
Ingredients
8 Servings
Crust
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
Special Equipment
A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom
Preparation
Crust
Step 1
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.
Step 2
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
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
Step 7
Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.
Step 8
Do Ahead: Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.