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Recipe

Serves

10 1×

Serves 10 slicesPrep 25 minTotal 3H25 min

Ingredients

  • 150 g rolled oats
  • 100 g hazelnuts, toasted
  • 4 tbsp cocoa powder
  • 5 tbsp maple syrup
  • 5 tbsp melted coconut oil
  • Pinch of salt
  • 300 g dark chocolate (70%), finely chopped
  • 400 ml tinned full-fat coconut milk
  • 2 tbsp maple syrup, extra
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt

Method

  1. Blitz the oats and hazelnuts in a food processor to coarse crumbs. Add the cocoa, maple syrup, coconut oil and salt, and blitz until the mixture clumps.
  2. Press into the base and up the sides of a 23 cm loose-bottomed tart tin. Chill 30 minutes.
  3. Warm the coconut milk gently until it just steams but does not boil. Pour over the chopped chocolate, wait 2 minutes, then stir slowly from the centre until glossy.
  4. Stir in the extra maple syrup, vanilla and salt.
  5. Pour the ganache into the chilled crust and level the top.
  6. Chill at least 3 hours until fully set.
  7. Release from the tin and slice with a hot dry knife.
  8. Serve with raspberries or a pinch of flaked salt on each slice.

Vegan Chocolate Tart

Vegan chocolate tart with glossy dark chocolate ganache in an oat and hazelnut crust, served with raspberries

Vegan chocolate tart sets a rich dark chocolate ganache in a toasty oat and hazelnut crust.

There is no dairy, no eggs and no oven time for the filling, just a little chilling patience.

The result is dense, glossy and completely convincing to anyone who swears they can tell.

Recipe

JUMP TO RECIPE

Servings: 10 slices
Prep time: 25 minutes
Chill time: 3 hours
Total time: 3 hours 25 minutes

Tips

  • Full-fat coconut milk only; light versions will not set the ganache.
  • Stir the ganache slowly and from the centre to avoid splitting.
  • A hot knife, wiped between slices, cuts clean through the set chocolate.

Variations

  • Add 2 tbsp espresso or strong coffee to the ganache.
  • Top with toasted hazelnuts or cacao nibs for texture.
  • Use almonds and dates in the crust for a different base.

FAQ

Does it taste of coconut?
Very little; the chocolate dominates. Use refined coconut oil in the crust for the least flavour.

Can I use a different nut?
Almonds, pecans or walnuts all work in the crust.

How long does it keep?
Up to 5 days refrigerated; the crust softens slightly after day two.

Can I freeze it?
Yes, well wrapped for up to a month; thaw in the fridge.