7 oz dairy free dark chocolate, melted, slightly cooled
⅔ cup maple syrup
2 tsp vanilla extract
⅔ cup coconut oil
¼ tsp kosher salt, plus more
Instructions
Crust
Preheat oven to 350 degrees Fahrenheit. Grease (with coconut oil) a rectangular pan, 9 inch diameter pan, or a 13¾ x 4½ inch tart pan with removable bottom.
Pulse oats, flours, coconut oil, maple syrup, cocoa, salt, and cinnamon in a blender until the mixture looks like wet sand.
Firmly press into bottom and up the sides of pan. Bake for 20-25 minutes. Transfer to a wire rack; let cool.
Filling
Dissolve espresso powder in ¾ cup of hot water in a blender. Add cocoa and let sit 5 minutes.
Add melted chocolate, maple syrup, vanilla, coconut oil, and1/4 tsp salt. Pulse for 30 seconds,
Scrape filling into cooled tart shell and smooth top. Add sprinkled salt on top.
Chill in refrigerator for at least one hour. Bring out 15-20 minutes before serving.
Notes
Tart can be made 2 days ahead. Keep it chilled.
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/vegan-chocolate-tart/