gluten free vegan salted dark chocolate tart
RECIPE TYPE: pies & tarts
SERVES: 8-12
  • 1 cup dairy free dark chocolate chips, melted
  • 3/4 cup raw cashews, soaked in hot water 30 minutes or in fridge overnight
  • 3/4 cup full-fat coconut milk, mostly coconut cream scooped off top**
  • 1/4 cup cane sugar or coconut sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons refined coconut oil, melted
  • 2 tablespoons cocoa powder
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • sea salt flakes {optional}
  1. Preheat oven to 350 degrees. Prepare 9-inch rectangle or round tart pan by spraying with nonstick cooking spray.
  2. To make crust, mix together almond flour, oat flour, cocoa powder, melted coconut oil, maple syrup and salt. Stir until dough comes together.
  3. Press crust mixture into tart pan and up sides. Bake crust 12-14 minutes {poke with fork if air bubbles appear}. Allow crust to cool on cooling rack until cooled completely.
  4. While crust cools, make dark chocolate filling. Drain soaked cashews. To high-powered blender or food processor, add melted chocolate chips, drained cashews, coconut milk, sugar, maple syrup, melted coconut oil, cocoa powder, espresso powder, vanilla extract and sea salt.
  5. Blend filling on high for 1-2 minutes, until smooth and creamy {scrape down sides with rubber spatula for even blending}. Blend an additional minute.
  6. Pour filling into cooled crust, smoothing out into even layer. Sprinkle sea salt flakes over top of chocolate filling, if desired.
  7. Place chocolate tart in refrigerator to chill and set, 1-2 hours. Remove tart from tart pan. Slice and serve. Store tart in refrigerator.
*To make your own oat flour, simply grind gluten free oats in food processor or high powered blender.
**It’s ok if some of the coconut water gets mixed in with the coconut cream. You just want to use mostly the thick coconut cream.
Recipe by Sarah Bakes Gluten Free at