Vegan Chocolate Tart with Salted Oat Crust Recipes

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

INGREDIENTS
Crust

• 1¼ cups old-fashioned oats
• ¾ cup whole wheat flour
• ⅓ cup virgin coconut oil, melted, slightly cooled
• ¼ cup light agave syrup (nectar)
• 2 tablespoons unsweetened cocoa powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Filling and Assembly

• ½ teaspoon instant espresso powder
• 1 cup unsweetened cocoa powder
• 7 ounces vegan dark chocolate, melted, slightly cooled
• ⅔ cup light agave syrup (nectar)
• 2 teaspoons vanilla extract
• ⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
• ¼ teaspoon kosher salt, plus more
• 2 tablespoons old-fashioned oats
• 1 tablespoon demerara sugar

Flaky sea salt

• Special Equipment
• A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom

RECIPE PREPARATION
Crust

• Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
• Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.

Filling and Assembly

• Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
• Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
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