Vegan Chocolate Tart with Strawberries
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
For the Crust
  • 1¼ cup oats
  • ¾ cup whole wheat flour
  • ⅓ cup coconut oil, melted, slightly cooled
  • ¼ cup honey or agave syrup
  • 2 tbsp cocoa powder
  • ½ tsp cinnamon
For the Filling
  • ½ tsp espresso powder
  • ¾ cup very hot water
  • 1 cup cocoa powder
  • 200 gr. / 7 oz. vegan dark chocolate, melted, slightly cooled
  • ⅔ cup honey or agave syrup
  • 2 tsp vanilla extract
  • ⅔ cup plus 1 teaspoon coconut oil, melted, slightly cooled
  • About 10 strawberries cut in slices
  • ¼ teaspoon salt
For the Topping
  • 1 tsp coconut oil
  • 2 tbsp oats
  • 1 tbsp Demerara sugar
Instructions/ Εκτέλεση
For the Crust
  1. Preheat oven to 175°C / 350˚F.
  2. In your blender add the oats, whole wheat flour, coconut oil, honey or agave, cocoa and cinnamon and process until the mixture looks like wet sand.
  3. Take a tart pan with diameter 25 cm / 10 in. and throw the mixture.
  4. Press it into bottom and the sides of the tart pan.
  5. Bake until crust is golden about 20–25 minutes.
  6. Take it out of the oven and let it cool.
For the Filling
  1. Dissolve espresso powder the hot water.
  2. In your food processor add cocoa and let sit 5 minutes.
  3. Add melted chocolate, honey or agave syrup, vanilla, coconut oil and mix until it becomes a very smooth and thick batter.
  4. Take the pan with the crust and arrange the strawberries to cover the bottom.
  5. Pour the filling on top of them and smooth it.
  6. Put it in the fridge while you make the topping.
For the Topping
  1. Put oats and 1 tsp. coconut oil in a non-stick skillet on low heat, stirring until oats are toasted, about 3 minutes.
  2. Add half of demerara sugar, stirring constantly, until sugar is melted.
  3. Remove from heat and add the remaining demerara sugar just to coat.
  4. Let it cool.
  5. Scatter oat mixture over tart.
  6. Put the tart in the fridge until filling is set, at least 1 hour.
  7. Cut tart in slices with a sharp knife.
  8. Let sit at room temperature for 15–20 minutes before serving.
Notes/ Σημειώσεις
Recipe adapted from Bon Appetit
Recipe by Culinary Flavors at