A simple, easy-to-make chocolate tart recipe. This nutty chocolate almond ganache tart sets in just an hour, so you won't need to wait overnight to sink your teeth into it! If you aren't a fan of almond butter, you can always swap it out for an alternative nut or seed butter such as cashew, sunflower seed, or peanut butter.
WHY MAKE THIS CHOCOLATE ALMOND TART?
- Plant-based and Vegan-friendly
- Rich and decadent
- Chocolate, chocolate, and more chocolate
- Easy to make
- No-bake
- Egg-free
- Dairy-free
- Free from animal-derived products
- Can be easily adapted as Gluten-free (check labels of ingredients if you have a severe allergy/intolerance)
More chocolate tarts
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Description
Ingredients
CRUST
- 1 cup (170 g) roasted buckwheat
- ½ cup (45 g) oat flakes
- ¼ teaspoon (1.25 g) Himalayan pink salt
- 2 (48 g) medjool dates, pitted
- 2 tablespoons (30 g) almond butter
- 1 ½ tablespoons (22 g) coconut oil, solid
- 1 tablespoons (15 ml) maple syrup
FILLING
- 2 cups chilled canned coconut milk, use only the thick part from the top of the can
- 1 ½ cups (262.5 g) vegan chocolate
- ½ cup (125 g) almond butter
- ¼ cup (57 g) cacao butter
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.25 g) Himalayan pink salt
CHOCOLATE SAUCE
- ¼ cup (44 g) chocolate
- 1 tablespoon (5 g) almond butter
- 1 tablespoon (15 g) coconut oil, solid
- ¼ cup (30 g) toasted hazelnuts, chopped, for garnish
- 1 tablespoon (15 g) almond butter, for garnish
Instructions
- To make the base add the buckwheat, oat flakes, and salt to your food processor and blend until ground to a fine crumb consistency
- Add the dates, coconut oil, maple syrup, and almond butter and blend for a few minutes until everything is combined (it will look like a crumbly consistency but it will form a dough once pressed into the tin).
- Line the bottom of your tart tin with parchment paper and add approximately â…” of the base mixture to the bottom of the tin (holding aside the rest for garnish later).
- Press the dough into the bottom of the tin in an even layer using a spatula or the base of a glass and set aside.
- For the filling, heat the coconut milk in a saucepan until it reaches a simmer.
- Remove from the heat and add the chocolate and cacao butter. Whisk well until melted. Lastly add the almond butter, salt, and maple syrup and whisk until evenly combined.
- Allow the mixture to cool slightly for a couple of minutes before pouring it into your tart tin. Gently tap the bottom of the tart tin on your work surface to knock out any air bubbles. Place the tart in the freezer to set for one hour.
- Once set, remove the tart from the tin immediately.
- For the sauce, melt the chocolate and coconut oil. Whisk in the almond butter until smooth. Crumble the remaining dough mixture on top of the tart. Add the chopped hazelnuts and drizzle the chocolate sauce and almond butter on top.
Nutrition
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