Vegan Dark Chocolate Tart Recipe
This vegan dark chocolate tart offers a rich, creamy filling set in a crispy, golden crust, making it a perfect indulgence for chocolate lovers. With coconut milk and dark chocolate as the main ingredients, this dessert is both decadent and dairy-free.
Equipment
- Tart pan or pie dish
- Whisk
- Small saucepan or microwave-safe bowl
- Wire rack
- Spoon or spatula
- Mixing bowl
Ingredients
- 1 tsp Vanilla Extract
- 3 tbsp Maple syrup
- ½ tsp fine sea salt
- ¼ cup unsweetened cocoa powder
- 2 cups almond flour
- ¼ cup melted coconut oil
- topping: flaky sea salt
- 1 dark chocolate, roughly-chopped
- ¼ tsp fine sea salt
- 1½ cup coconut milk
- 1 tsp vanilla extract
Instructions
- Start by preheating the oven to 350°F.
- Mix the crust ingredients in a bowl until well combined.
- Press the mixture into the base of a 9-inch tart pan (or pie dish).
- Bake for 12 minutes or until it feels dry and firm.
- Remove from the oven and let it cool on a wire rack.
- While the crust bakes, heat coconut milk on the stovetop or in the microwave until it begins to simmer.
- Place the dark chocolate in a bowl, pour the hot coconut milk over it, and let it sit for 30 seconds.
- Stir the mixture slowly until the chocolate melts and becomes smooth.
- Mix in the vanilla extract and salt until well incorporated.
- Once the crust is cool, pour the chocolate filling into it, smoothing the surface with a spoon.
- Refrigerate for at least 2 hours, or until the filling is firm.
Notes
- You can substitute the coconut milk with almond or oat milk if preferred.
- For a deeper flavor, use a higher percentage of dark chocolate.