These chocolate almond tarts are super simple to make and wholesome. Completely gluten-free, dairy free, refined sugar free and 100% vegan. The
silky filling is luxuriously rich and creamy, encased in crisp almond crust fortified with oats. Absolutely perfect for any celebrations!
The crust is a combination of organic almond flour, organic gluten-free oats, coconut oil and maple syrup. Then baked for a total of 15 minutes, which results in a crunch, crisp and slightly chewy crust that holds really well together.
Feel free to substitute almond flour with coconut flour if you or any of your guest have a nut allergy.
For that gorgeous filling it’s really important to use a good quality dark bittersweet chocolate (65% – 70%) that once melted, takes possession of the full-fat creamy coconut milk. And thanks to the maple syrup and vanilla extract it’s just the right amount of sweetness versus aroma. The result, a decadent chocolate almond tart.
To beautify these chocolate almond tarts, toast up some coconut chips or slithered almonds and scatter on top. Or perhaps use seasonal fruits like strawberries and mint leaves.
The tarts are easy to make. Look fabulous. Taste divine. Kid Approved. And I’m guessing that even your non-vegan friends won’t understand that these are actually healthy for them! Or that they are dairy-free. Or even gluten-free. Do you really need an excuse to make them? Try them for your next celebration!
I love presenting foods that looks like you’ve spent hours in the kitchen. And this is one of those times that when presenting these tarts for dessert will elicits an “oh wow” from family and friends alike.
Please let me know how it turns out for you! Leave a comment below and share a photo on instagram with the hashtag #schiavone360. Follow me over on Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.
Chocolate Almond Tarts
- 1 cup almond flour
- 2 cups organic gluten-free oats
- 1/4 tsp sea salt
- 5 Tbspn coconut oil melted
- 4 Tbspn maple syrup
- 1 can full-fat coconut milk
- 170 grams 70% dark bittersweet chocolate chopped
- 1/3 cup maple syrup
- 1/4 cup almond butter
- 2 tspn vanilla extract
- 1/4 tspn sea salt flakes
Preheat oven to 180C / 350 F degrees. Spray a 9″ tart pan with a removable base or six 4″ tart pans (with removable bases) with a little coconut oil. Set aside.
Crust Ingredients: In a food processor, pulse together the almond flour, organic oats, sea salt. Melt the coconut oil and add the maple syrup to the processor. Pulse a few more times until the mixture resembles wet sand. It should be slightly sticky, and clump together when pressed between your fingers.
If using individual tart pans then divided the crust mixture between them. Otherwise place the mixture into your prepared tart pan. I like to start by pressing the crust mixture into the sides of the tart pan first and working towards the center. This helps prevent the edges from being overly thick and the base thinner. You want to get it as evenly as possible. (It will be easier to cut if the edges of the tart aren’t overly thick! Otherwise it will crumble!) Just before popping them in the oven, prick the bottom of the tarts with a fork about a dozen times. This will prevent the center of the tart arching up, keeping it nice and flat.
Bake the tart cases for 15 minutes. Remove and allow to cool completely before placing the filling inside.
Filling Ingredients: Chop the bittersweet chocolate into small pieces. Add all of the filling ingredients into a medium sized saucepan. Stir continuously until the chocolate has fully melted into the coconut milk. Pour the filling into baked cool tart cases. Allow to cool slightly before placing in the refrigerator for a minimum of 3 hours. For best results, refrigerator overnight.
To serve, bring tarts to room temperature and top with chopped nuts, fresh fruits, coconut flakes, etc…
Keep left over tart in an airtight container for up to 3 days.