VEGAN GLUTEN FREE CHOCOLATE TART

I think you’ll love me for this recipe. This chocolate tart that you see right here is gluten free, vegan and also refined sugar free. I used oats and almond flour instead of flour. I also replaced sugar with 100% pure maple syrup from Canada. It is not only the perfect replacement for sugar but also the best option for vegans. I love making this vegan gluten free tart and I hope you will too.

INGREDIENTS

TART BASE-

1 cup oat flour ( oats ground finely in a food processor)
1 cup almond flour ( almonds ground finely in a food processor)
1/4 cup 100% pure Canadian maple syrup
a pinch of salt
4 table spoons coconut oil

CHOCOLATE FILLING

200 gm dark chocolate, chopped
1 tsp espresso powder
2 tsp cocoa powder (optional)
2 tbsp coconut oil
1 tsp sea salt

PROCEDURE

Grease a 9 inch tart pan with coconut oil. Pre-heat the oven to 180C.
Combine all the ingredients for tart base and mix until the dough comes together.
Using your fingers, press the dough into the tart pan. Let it rest in the freezer for 10 minutes
Bake the tart base at 180C for 20-25 minutes until it is golden brown.
To make the filling, melt the chocolate with coconut oil on a double boiler. Bring it off heat and add espresso powder, cocoa powder and salt.
Pour the filling on the cooled tart shell. Let it set in the fridge for at least 20-26 minutes