Vegan Chocolate Tart with Oat-Almond Coconut Base
Ingredients
- 120g oats
- 100g almond flour
- 50g coconut flour
- 3 tablespoons agave juice
- 50g coconut oil
- Pinch of salt
- 250g coconut cream
- 150g dark chocolate
- 2 tablespoons agave juice
- 1 tablespoon coconut oil
- Pinch of salt
- Chocolate chips for topping
Preparation
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a mixing bowl, combine oats, almond flour, coconut flour, agave juice, coconut oil, and a pinch of salt for the base. Use your hands to mix everything well.
Spread the base mixture in a tart pan, pressing it down evenly. Bake in the preheated oven for 10 minutes.
For the cream, in a saucepan, combine coconut cream, dark chocolate, agave juice, coconut oil, and a pinch of salt.
Stir the mixture over low heat until the chocolate has completely melted and the ingredients are well combined. Remove from heat and let it cool slightly.
Pour the chocolate cream over the baked base in the tart pan, spreading it evenly.
Optional: Sprinkle chocolate chips over the cream for extra chocolatey goodness.
Place the tart in the refrigerator and allow it to rest and set for some time.