These easy vegan chocolate tarts are made with a gluten free oat almond base and topped with sweet apricots for a beautiful & simple dessert.
Course Dessert
Cuisine Vegan
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Cooling Time 1 hourhour
Total Time 30 minutesminutes
Servings 8people
Ingredients
110grams / 1 cuprolled oats, blended into flour
100grams / 1 cupalmond flour
¼teaspoonsea salt
70grams / 1/4 cupsoft dates, packed
30grams / 2 tablespoonscoconut oil, solid
2tablespoonsnondairy milk
½teaspoonpure vanilla extract
¼teaspoonpure almond extract*optional
Vegan Chocolate Ganache
400ml / 1 canfull-fat coconut milk
100gramsdark chocolate**
1-3tablespoonsmaple syrup
½teaspoonpure vanilla extract
Tinypinch sea salt
8apricots, thinly sliced
Instructions
Preheat your oven to 180C / 350F and grease four 11cm / 4.5 inch tart tins with coconut oil.
Add the oats to the bowl of a food processor fitted with a blade attachment and blend until a flour forms. Add the almond flour, salt, dates, coconut oil, milk, vanilla, and almond extract. Pulse until the dates have broken down and a dough forms.
Separate the dough into four equal parts and press it into the prepared tart tins, trying to make the base and walls an even thickness. Poke a few holes in the base with a fork, and place the tins onto a large baking sheet. Bake for 15-18 minutes, or until golden.
Take the tarts from the oven and cool for about ten minutes in the tins before removing and placing the tarts onto a rack to cool completely before adding the ganache.
To make the ganache, chop the dark chocolate and place it into a heatproof bowl. Heat the coconut milk in a small saucepan over medium heat until simmering, then pour it over the chopped chocolate. Let it sit for a minute before adding the maple syrup, vanilla, and salt, then whisk until mixed and silky looking.
Pour an equal amount of ganache into each cooled tart. Place the tarts onto a board in the refrigerator for about an hour, or until the chocolate has set (see tip). Top each with two sliced apricots, a spoonful of plain vegan yogurt, and some grated dark chocolate. Serve chilled.
Notes
• I often place the finished tarts in the freezer for about half an hour to set the ganache before topping them just to speed things up.
• If the tart shells aren't cooled completely before adding the filling, the bottom tends to get a little soggy. If you want to be absolutely sure to prevent that, place the shells in the freezer for 15 minutes before pouring in the ganache.
* I use this almond extract from Simply Organic. The extract is optional and just brings out the flavour more in the base - but don't be tempted to add extra!
** If you use unsweetened chocolate, you'll likely need all 3 tablespoons of maple syrup to make it sweet enough. Depending on the cocoa content in your chocolate, you'll have to sweeten to taste.