10.10.10.206: Created page with "==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 t..."

2020-05-14T00:20:51Z

Created page with "==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 t..."

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==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

==Instructions==
===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.
#Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
#Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
#Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.

===Do Ahead===
Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.

[[Category: Recipes]]
[[Category: Dessert]]

Vegan Chocolate Tart with Salted Oat Crust - Revision history

10.10.10.206: Created page with "==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 t..."

10.10.10.206: Created page with "==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 t..."