Eggless Gluten Free Chocolate Pecan Tart
  • 2 cups oat flour
  • ½ cup quinoa flour
  • ½ cup cocoa powder
  • ½ cup maple syrup
  • 4 tablespoons melted butter
  • dark chocolate ganache
  • ½ cup lightly toasted pecans, roughly chopped
  1. Pre-heat the oven to 180C.
  2. Mix oat flour, quinoa flour and cocoa powder in a food processor.
  3. Add maple syrup and melted butter and process until the dough comes together. Knead a little, if required.
  4. Press the dough into the bottom and sides of a 9" tart pan. Bake at 180C for 20-25 minutes.
  5. Once the tart shell has cooled completely, fill it with dark chocolate ganache and top with lightly toasted pecan nuts.
  6. Let the tart set in the fridge for 30 minutes to one hour.
Recipe by Bake with Shivesh at