Salted Dark Chocolate Vegan Tart

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An epic super decadent chocolate tart that happens to also be vegan, gluten free, and super easy to make. Such a crowd-pleaser!

Can’t see anything more fitting to start the year off than with than this salted dark chocolate tart! It is kind of a reminder that when you see all the things life has to offer, from the bitter to the sweet to the salty & creamy, all together within the big picture.. you appreciate the blend of it more.. and appreciate how each element of it makes the other better. May the salty moments of the new year only make the sweet & creamy ones better! Also, this recipe was one of the most saved of my recipes from last year (almost 1.5k saves!) and one of the most foods I’ve received remake pics of from you! So easy to make, real simple ingredients, happens to be gluten free & dairy free.. and epic good! And can you believe that the whole thing has only 3 tbsp of maple syrup! (if you don’t count the little sugar in the 70% chocolate;)). Yalla start of the year right with it.

 

Yields8 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins
For the crust
 2 cups almond flour
 ¼ cup unsweetened cacao powder
 ¼ tsp fine sea salt
 ¼ cup melted coconut oilcan be replaced with butter
 3 tbsp maple syrupcan be replaced with other liquid sweeteners like honey or molasses
For the filling
 350 ml full fat coconut milk, around 3/4th of a can
 350 g dark chocolate, 70% goes so well in here
 1 tsp vanilla extract
 ¼ tsp coarse sea salt for garnishing, optional
1

Mix all the crust ingredients together. If using oat flour you might need to add a few drops of water until the dough starts sticking together when you pinch it.

2

Place dough in a 22cm tart pan and press down and spread to get an even thin layer. Poke some holes with a fork in the bottom.

3

Bake in a preheated oven at 180 degrees for 10-12 mins or until the edges start to slightly brown.

4

For the filling: warm up the milk until just before boiling (not like in the video 🙈), chop the chocolate and place in a bowl, then pour the warm milk over it. Let it sit for a minute then mix until you get a silky smooth pourable mix.

5

Pour into your baked tart shell and chill for a couple of hours until it sets. Top with some extra coarse sea salt if you like, very much advised 😉

 
 
 
 
 
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A post shared by Rana Cooks by Rana Abou Salman (@rana_cooks)

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Ingredients

For the crust
 2 cups almond flour
 ¼ cup unsweetened cacao powder
 ¼ tsp fine sea salt
 ¼ cup melted coconut oilcan be replaced with butter
 3 tbsp maple syrupcan be replaced with other liquid sweeteners like honey or molasses
For the filling
 350 ml full fat coconut milk, around 3/4th of a can
 350 g dark chocolate, 70% goes so well in here
 1 tsp vanilla extract
 ¼ tsp coarse sea salt for garnishing, optional

Directions

1

Mix all the crust ingredients together. If using oat flour you might need to add a few drops of water until the dough starts sticking together when you pinch it.

2

Place dough in a 22cm tart pan and press down and spread to get an even thin layer. Poke some holes with a fork in the bottom.

3

Bake in a preheated oven at 180 degrees for 10-12 mins or until the edges start to slightly brown.

4

For the filling: warm up the milk until just before boiling (not like in the video 🙈), chop the chocolate and place in a bowl, then pour the warm milk over it. Let it sit for a minute then mix until you get a silky smooth pourable mix.

5

Pour into your baked tart shell and chill for a couple of hours until it sets. Top with some extra coarse sea salt if you like, very much advised 😉

Salted Dark Chocolate Vegan Tart
IngredientsDirections