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Chocolate-Tahini-Coconut Vegan Tart

I've taken out unnecessary weird ingredients and streamlined assembly to make a relatively hassle-free and totally decadent desserr that can be served to your vegan guests and will also thrill you.

Course Dessert
Cuisine Variable
Servings 12 as it's very rich
Author Debi Simons

Ingredients

For crust:

  • 1/2 cup almond flour
  • 1/2 cup flour, all-purpose or whole-wheat
  • 1/2 cup unsweetened cocoa, Dutch-processed preferred, but regular is fne
  • 1/4 cup sugar, whatever you have. I thin I just used regular table sugar, but brown sugar would also work.
  • 1/4 tsp. table salt
  • 6 tablespoons fat, preferably but not necessarily cold. Coconut oil works great.. You can measure it out and refrigerate it briefly. I don't think I bothered and the crut came out fine.
  • 1 tsp. vanilla extract
  • 2 oz. dark chocolate, chopped, or chocolate chips Regardless of what you may have heard, high-quality chocolate chips are just fine.

Chocolate-Tahini Filling:

  • 8 ounces* dark chocolate, chopped, or chocolate chips As above, chocolate chips are fine. The recipe works best with 65% cacao or more.
  • 1/2 cup tahini, well stirred
  • 3 tablespoons maple syrup, or perhaps a little more if your chocolate is much higher than 65% cacao.
  • 1 cup well shaken coconut milk, full fat, please!
  • 1/8 tsp. table salt

Coconut Caramel:

  • 3/4 cup well-shaken coconut milk, or the rest of the can you opened for the filling, above.
  • 1/4 cup sugar, regular, brown, organic, or coconut--it really doesn't matter for this small amount.
  • 1 tablespoon coconut oil
  • 2 tablespoons tahini
  • 1/8 tsp. table salt
  • 1/2 tsp. vanilla extract

Whipped Coconut Cream:

  • 1 15-oz. can coconut CREAM, not milk, well chilled
  • 1/4 cup powdered sugar
  • 1/2 tsp. vanilla extract

Instructions

For the crust;

  1. Preheat oven to 350) and spray an 11" tart pan with a removable bottom with cooking spray.

  2. Dump the dry ingredients into a food processor fitted with a metal blade and pulse a few times to combine, then scatter the globs of coconut oil over the top and drizzle in the vanile. Pulse until it comes together into moist crumes.

  3. Press the crumbs into the bottom and sides of your tart pan, using your fingers and perhaps the bottom of a metal measuring cup or a pastry tamper if you have one to get everything nice and smooth.

  4. Put the tart shell on a baking sheet ("to catch drips," the original says; I don't think that would happen with the small amount of fat in this, but it won't hurt anything) and bake until firm, 20-25 minutes. It may or may not puff up; if it does, gently press it back down with the back of a spoon.

  5. While the crust is still hot, sprinkle on the chopped chocolate or chips and let melt, then spread the melted chocolate over the bottom, again with the back of spoon. This is a totally genius idea, by the way. Allow to cool

For the Filling:

  1. Put the chocolate and tahini in a heatproof bowl, set aside,

  2. Heat coconut milk, maple syrup and salt until just below boiling. You can do this step in a saucepan over medium heat or (much more convenient) in a Pyrex measuring cup in the microwave, heating at 50% power starting wtih two minutes and then additional minutes until you get it good and hot.

  3. Pour hot coconut-milk mixture over the chocolate and tahini and stir until smooth. Then pour the mixture into the tart crust and chill until set.

For the Caramel:

  1. Combine coconut milk and sugar in a saucepan and bring to a simmer, then continue to heat over low until thickened and darkened, 5-10 minutes, stirring frequently. This is the one time I'd not recommend the microwave.

  2. .Take pan off heat and stif in tahini, coconut oil and vanilla. Then I'd just pour it over the chocolate filling, getting as even a layer as possible. Put it back in the fridge to chill thoroughly.

For the Whipped Coconut Cream:

  1. Chill the can thoroughly, then whip with the powdered sugar and vanilla until as stiff as you an get it, which may not be all that stiff. Let it sit in the fridge until you're ready to serve.

To Serve:

  1. Remove the sides of the tart pan, put the tart on a serving plate, and cut into thin wedges. Allow guests to put the whipped coconut cream on their individual servings.