Many can agree that nothing is quite as good as chocolate, and this tart is no exception!  This Easter, I was a little stuck on what recipe I should make.  I came across a vegan chocolate tart on Bon Appétit, and decided I must make it!  Within an hour, you’ll have an instant crowd pleaser!

To make it gluten-free friendly, I just swapped their whole wheat flour for a normal gluten-free flour blend, and oat flour to make the flour consistency heavier.  Also, I used maple syrup (grade A, dark amber) instead of light agave syrup, but you can use either one.

The crust is crispy and hearty with oats, and a little chocolate flavor.  The filling is super rich and creamy which is why I cut the tart in small pieces.  Warning: You will go back for more!  When you bit in, you get the crumble from the crust, and smoothness from the filling which is quite a pleasure to eat!

The coconut oil helps the chocolate melt into your mouth, and the little amount of espresso enhances the chocolate flavor.  This recipe heavily depends on the quality of cocoa powder you use.  For such a chocolatey dessert, I recommend Valrhona’s cocoa powder – it is such a treat to use and eat!  For the actual chocolate, if you really want it to be dark, use about 4 out of the 7 oz in 100% chocolate.  Don’t worry – the filling will still be sweet!  I also sprinkled flaked sea salt on top, which is delicious.

Enjoy this recipe!

NOTE: Depending on the size pan you use, you might have extra filling left.  If you do, Bon Appétit recommends you use it for truffles, or I recommend melting some of it (if it isn’t already melted) and mixing it in with almond butter!