Vegan Chocolate Tart

If you need a dessert that looks impressive, but is actually very simple to make, try this vegan chocolate tart. It features a nutty, gluten-free base topped with a glorious two-ingredient chocolate ganache. Vegan, gluten-free, and delicious.

5 from 1 vote

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Prep Time 20

chill time 3

Total Time 3 20

Course Dessert

Servings

Calories 498 kcal

Ingredients

Base ingredients:

300 g hazelnuts (2 cups)
60 ml coconut oil melted (¼ cup)
3 tbsp cacao powder
3 tbsp maple syrup
Pinch sea salt optional

Chocolate layer:

320 ml coconut cream (1¼ cups)
300 g dark chocolate (2 cups)
Pinch sea salt optional

Toppings:

Handful of hazelnuts finely chopped
6 fresh figs halved

Instructions

To make the base, add the nuts to a food processor and blend until they are finely chopped. Add in all the other base ingredients and briefly blend until everything is combined.
Press down into a 25cm (10in) greased tart tin, making sure to push into the ridges and up the sides. Refrigerate for about an hour.
To make the chocolate layer, gently heat up the coconut cream in a small pan until hot but not boiling. Take off the heat and add in the chocolate and stir until fully melted.
Gently pour onto the cooled base and put back into the fridge for about 2 hours to set.
To serve, add some chopped hazelnuts and fresh figs.

Notes

This tart will store well in the fridge for about 5-6 days.
The filling gets harder the longer you leave in the fridge. If you prefer a softer texture, make sure you take out of the fridge 20 minutes or so before you serve.

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Nutrition

Calories: 498kcalCarbohydrates: 23.2gProtein: 8.6gFat: 41.8gSaturated Fat: 18.9gFiber: 6.2g

Keyword chocolate tart

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