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Gluten-free & Vegan Chocolate Tart

Dish Dessert
Prep Time 15 Minuten
Cook Time 10 Minuten
Resting Time 1 Stunde
Total Time 25 Minuten
Servings 1 Tart rectangular shape 34.9x10.7cm
Author Gloria Corazon Sommer

Ingredients

Tart Crust

  • 170 gr. Almonds
  • 30 gr. Pecan Nuts
  • 50 gr. Gluten-free Wholemeal Oatmeal Flour
  • 11 pcs Dates
  • 30 gr. Agave Nectar
  • 1 Pinch Salt
  • 40 gr. Coconut Oil melted
  • 2 Tbsp. Raw Cocoa Powder

Tart Filling

  • 300 ml Coconut milk Light
  • 100 gr Dark Chocolate (81% cocoa content)
  • 20 gr. Agave Nectar
  • 1 Pinch Salt
  • 1 Tbsp. Agar Agar

Instructions

Tart Crust

  1. For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt, cocoa powder into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.

  2. Finally add the quinoa pops and mix again briefly.

  3. Put the bottom into a tart mould and press it down nicely.

  4. Let it rest in the fridge while making the chocolate filling.

Tart Filling

  1. For the filling, melt the chocolate over a water bath.

  2. Once melted, slowly heat in a pan together with the coconut milk.

  3. Add agar agar, agave nectar and salt and simmer on low heat until you have a thick consistency.

  4. Now place the filling on the bottom and cool in the fridge for about 1 hour until firm.