I’ve been dipping my toe into fall. Not ready for the headfirst plunge into chunky sweaters and boots, I am easing my way into the new season. There is an unidentified orange squash on my counter next to a bowl of lingering cherry tomatoes that we just picked from our container garden. Last week I bought a half-gallon of apple cider at the farmers market. I’ll get there. Why rush into autumn?
When I first spotted this vegan chocolate tart, I knew I had to make it. With a touch of cinnamon in the salted oat crust, it felt like the right time to try it out. Thanks to the food processor, the crust came together in minutes, and then the silky chocolate filling, sweetened with agave syrup, followed right after. I loved the rich, smooth chocolate along with the crunchy toasted oats.
Vegan Chocolate Tart
Adapted from Bon Appetit October 2015
1-1/4 cups old-fashioned oats
3/4 cup whole-wheat flour
1/3 cup coconut oil, melted & slightly cooled
1/4 cup agave syrup
2 tablespoons unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
For filling and assembly
1/2 teaspoon instant espresso powder
3/4 cup very hot water
1 cup unsweetened cocoa powder
7 ounces vegan dark chocolate, melted & slightly cooled
2/3 cup agave syrup
2 teaspoons vanilla extract
2/3 cup plus 1 teaspoon coconut oil, melted & slightly cooled
1/4 teaspoon kosher salt
2 tablespoons old-fashioned oats
1 tablespoon demerara sugar
Preheat the oven to 350 degrees F. For the curst, pulse the oats, flour, coconut oil, agave syrup, cocoa powder, salt and cinnamon until the mixture resembles wet sand. Press into the bottom and up the sides of a rectangular tart pan with a removable bottom. Bake the crust for 20-25 minutes until golden brown and toasty. Transfer to a wire rack to cool completely.
For the filling, dissolve the espresso powder in 3/4 cup very hot water in the bowl of a food processor. Stir in the cocoa powder and let sit for 5 minutes before adding the melted chocolate, agave syrup, vanilla extract, 2/3 cup coconut oil and salt. Process until smooth and thick, about 30 seconds. Pour the filling into the tart shell. (You may have a little extra which can be used for truffles). Gentle tap the pan on the bottom to remove any air bubbles.
Toast the oats and remaining 1 teaspoon coconut oil in a small skillet over medium heat, stirring constantly, for 3 minutes. Stir in half the demerara sugar. Let it melt before removing from the heat and stirring in the remaining sugar. Cool the oat mixture and sprinkle over the tart. Chill the tart in the refrigerator until the filling is set, at least 1 hour. Slice the chilled tart with a hot dry knife. Let it sit at room temperature for 15-20 minutes before serving. Store covered in the refrigerator.