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Simple Chocolate Tart

LizaLeigh
A super simple vegan, gluten free, and absolutely decadent tart. Perfect for a classy afternoon tea or with some ice cream for dessert.
Prep Time 25 mins
Setting Time 1 hr 20 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 9" Tart Pan with removable bottom
  • Food Processor

Ingredients
  

Crust

  • 1 cup Almond Meal
  • 1 cup Walnuts
  • 1/4 cup Cocoa Nibs
  • 1/4 cup Maple Syrup
  • 50 g Chocolate
  • 1 tbsp Coconut Oil

Filling

  • 1 cup Coconut Cream
  • 120 g Chocolate
  • 1/4 cup Vegan Butter
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla
  • 3 tbsp Cocoa Powder

Topping

  • 2/3 cup Walnuts Toasted
  • 100 g Chocolate
  • 1/2 cup Coconut Cream

Instructions
 

Crust

  • Melt the chocolate and coconut oil for about 25 seconds in a microwave safe bowl. Stir, and melt again for 10 seconds at a time until fully melted, and combined.
  • Add all crust ingredients, plus melted chocolate and coconut oil into a food processor. Pulse until nuts are ground, and mix is fully combined.
  • Press the crust mixture into a 9" tart pan that has a removable bottom. Evenly cover the bottom and up the sides. Place in the fridge to set for about 20 minutes.

Filling

  • While the crust sets in the fridge, make the filling.
  • Combine the vegan butter and chocolate in a bowl, melt for about 20 seconds in the microwave. Heat the coconut cream in a separate cup in the the microwave for 25-30 seconds.
    Combine the hot cream with the butter and chocolate mix. Stir until melted fully and combined. You can put the mix into the microwave for short bursts of 10-15 seconds if it's not quite warm enough to melt the chocolate.
  • Stir in the maple syrup, vanilla, and sift in the cocoa powder. Stir well until everything is incorporated.

Assemble

  • Once the crust is set, pour in the filling. Smooth it out and tap the pan gently on the counter, to remove bubbles. Place in the fridge uncovered for about 30 minutes, then cover and let set for an additional 30 minutes until fully set, and up to 24 hours.

Topping

  • To make the ganache drizzle, heat the coconut cream in the microwave for about 30 seconds, until it's very warm.
  • Pour the hot cream over the chocolate, and let sit undisturbed for about 2 minutes. Then stir gently until the chocolate is fully melted.
  • Remove the chilled and set tart from the fridge. Pour half of the ganache onto the tart and spread it out smooth. This will help the nuts to stick.
  • Sprinkle the tart with toasted walnuts (or nuts of your choice). Then using a spoon or a piping bag, drizzle the tart with the remaining ganache. If you have ganache leftover, store it in a sealed container in the fridge for up to 3 weeks.
    Serve with ice cream, extra walnuts, and extra drizzle if you like. Enjoy!
Keyword chocolate, chocolate tart, cocoa nibs