Τάρτα Σοκολάτας Vegan & Gluten Free Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom or line with parchment. Set aside.

If using whole rolled oats and you prefer a finer crust texture, pulse the oats in a food processor 6–8 times until they reach a coarse flour consistency. Do not over-process into a powder unless desired.

Combine the processed oats, almond flour and cocoa powder in a medium bowl. Add salt and stir to combine.

Add the maple syrup and melted coconut oil. Mix with a spatula until the mixture holds together when pressed between your fingers. If too dry, add 1 tsp melted coconut oil or 1/2 tsp maple syrup; if too wet, add 1–2 tbs more almond flour or oats.

Press the crust mixture evenly into the bottom and up the sides of the prepared 9-inch tart pan, aiming for an even thickness (about 1/4 inch). Use the bottom of a measuring cup to press and smooth.

Bake the crust in the preheated oven for 12–14 minutes until set and slightly firm to the touch. Remove and let cool on a wire rack while you prepare the filling.

Chop the dark chocolate into small pieces so it melts evenly and place in a heatproof bowl.

In a small saucepan, heat the canned coconut milk over medium heat until it just begins to simmer around the edges (do not boil). Remove from heat immediately.

Pour about half of the hot coconut milk over the chopped chocolate. Let sit 1–2 minutes to soften the chocolate, then stir gently with a whisk or spatula until smooth and glossy. Add the remaining coconut milk and continue stirring until fully combined.

Stir in the maple syrup, vanilla extract and sea salt. Taste and adjust sweetness if needed (add up to 1 more tablespoon maple syrup for a sweeter filling).

Pour the warm chocolate filling into the cooled tart crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles and to even out the filling.

Allow the tart to cool at room temperature for 30–45 minutes, then refrigerate for at least 2 hours (preferably 3–4 hours) until the filling is set and sliceable.

If using toasted nuts, toast sliced almonds or chopped pistachios in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and cool.

Before serving, remove the tart from the refrigerator and release from the tart pan. Sprinkle toasted nuts, cacao nibs, and flaky sea salt over the top. Arrange fresh raspberries on top or around the tart as desired.

Let the tart sit at room temperature 10–15 minutes before slicing for cleaner cuts. Use a sharp knife warmed under hot water and wiped dry between slices for neat pieces.

Store leftovers covered in the refrigerator for up to 4–5 days. For firmer slices, keep chilled; to soften slightly, let sit 10–15 minutes at room temperature before serving.