You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.
Recipe information
Yield
8 Servings
Ingredients
Crust:
Filling and assembly:
Special equipment:
Preparation
Crust:
Step 1
Preheat oven to 350°F. 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 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon 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 teaspoon 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.
Do Ahead
Step 8
Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.
How would you rate Vegan Chocolate Tart With Salted Oat Crust?
Leave a Review
Reviews (7)
Back to TopThis dessert exceeded all expectations. Delicious crust and creamy chocolate filling. The salted/sugared oats topping was a great finish. I only had a 10" tart pan so multiplied the recipie 0.5x. Used all of the crust but had a bit of leftover filling...
Anonymous
Marietta, GA
12/26/2020
This was a very pretty and delicious dessert with minimal effort. I ran out of coconut oil when making the filling so used 1/3 c coconut oil and a 1/3 c coconut milk solids to make the 2/3 c and it worked fine. This was enjoyed by vegans and non-vegans on Christmas. Did not make the crumb topping and didn’t miss it. The Maldon salt on top was all it really needed. Some fresh raspberries or pomegranate seeds would be nice, for a pop of color and tartness.
lgabrielle725287
Asbury Park, NJ
12/26/2019
I take baked goods to work every week and got a special request for something vegan. Though the vegans appreciated the gesture, everybody loved this! In a rectangular tart pan, there is quite a bit of filling left over. I made two separate recipes and had more than a couple cups left, but as the recipe suggests, you can put it to many other uses.
Anonymous
Raleigh, NC
10/20/2018
I wanted to make this but didn't feel like going to the store so I used what I had on hand and it was incredible. I swapped the coconut oil for butter and the agave for honey, and used delicata puur 60% chocolate with sea salt (Dutch brand but probably something similar at Trader Joe's) Nothing short of incredible.
leslie_
The Hague, Netherlands
1/2/2017
Very good! A great option when you want an elegant vegan dessert. But a few comments...VERY SWEET - I'd say to cut into smaller slices and then it serves 12. I didn't have whole wheat flour so I used gluten-free flour mix, which was fine. I found the topping to be too oaty - next time I'll skip the whole oat topping and just sprinkle with flaky salt. Also - very important - definitely needs to sit out way longer than 15-20 minutes. After such a short time, the filling was still too firm and separated from the crust. The next day I left it out about and hour and it was infinitely better.
Anonymous
Brooklyn NY
12/5/2016
Utterly perfect. Super easy to make. Absolutely delicious. Cannot fault this recipe at all!
vaselwa
Penarth, Wales
10/26/2016
I tend to only try out recipes that aren't terribly complex or that require insane ingredients. Even though the crust is homemade, this is an incredibly easy dessert. I took it to a potluck for a taste test, neglecting to tell people it was vegan or semi-"healthy", and it was a huge hit. It IS made with dark chocolate, so it does run for a darker, richer flavor.
sierra17
11/12/2015
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