Vegan Chocolate Tart Recipes
VEGAN RASPBERRY CHOCOLATE TARTS
I ordered some silicone molds thinking they were going to be the size of big peanut butter cups, but I opened the package to find mini tart-size pans. My disappointment quickly turned to excitement thinking of all the possibilities! I went into the kitchen and let what I had inspire me. I must say the result is darn delicious. Living a healthier lifestyle doesn't mean you have to give up decadence and these vegan chocolate tarts prove it. They're rich and so full of flavor they'll knock you off your chair.
Provided by Isabel Carlisle Storolis
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
- Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
- Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
- Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
- Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 31.2 g, Fat 26.5 g, Fiber 7.2 g, Protein 3.6 g, SaturatedFat 16.7 g, Sodium 0.7 mg, Sugar 10.2 g
VEGAN CHOCOLATE TART
A slice of this rich, vegan chocolate tart is the perfect way to end a meal. This indulgent dessert is easy to make with just a handful of ingredients
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 55m
Number Of Ingredients 8
Steps:
- To make the pastry, whizz the flour, cocoa and icing sugar in a food processor with a pinch of salt until uniform in colour. Pour in the melted coconut oil and pulse until the mixture looks like rubble. Add 2-3 tbsp ice-cold water and pulse again until the pastry just comes together. Knead briefly on a work surface, then wrap and chill for 30 mins.
- Roll out the pastry in between two sheets of baking parchment and use to line an 18-20cm tart tin. Chill for 10 mins in the tin while you heat the oven to 200C/180C fan/gas 6.
- Put a scrunched-up sheet of parchment over the pastry and fill with baking beans. Bake for 15 mins, remove the parchment and beans, and bake for another 10 mins until crisp and cooked through. Leave to cool in the tin, then trim the edges with a serrated knife.
- Measure out 100ml Elmlea Double Plant Cream Alternative and chill for later. Heat the remainder in a saucepan over a low heat until just steaming. Put the finely chopped chocolate into a bowl and pour over the hot liquid. Leave for 2 mins, then stir well to melt all the chocolate and make a smooth, shiny ganache. Add a pinch of salt.
- Pour the ganache evenly into the tart tin, then chill for 2 hrs until set. Whisk the reserved plant cream until thickened and softly whipped. Serve the tart in slices topped with the raspberries, a dusting of icing sugar and a dollop of whipped plant cream to serve.
Nutrition Facts : Calories 516 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
VEGAN CHOCOLATE TART WITH SALTED OAT CRUST
You don't have to use a vegan chocolate to make this decadent tart-any bittersweet baking bar will be great.
Provided by Claire Saffitz
Categories Coffee Chocolate Dessert Bake Kid-Friendly Vegan Oatmeal Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Crust:
- Preheat oven to 350°F. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
- Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack; let cool.
- Filling and Assembly:
- Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
- Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
- Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
- Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
- Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15-20 minutes before serving.
- Do Ahead
- Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.
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- Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
- Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
- Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
- Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
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- Add the oreos to the food processor and process into fine crumbs. Then place the crumbs into a mixing bowl.
- Spray a 9-inch round pie dish with non-stick spray and then pat down the oreo crust firmly working it a little up the sides of the dish. Place into the freezer to set while you prepare the filling.
- Add the vegan chocolate pieces or chocolate chips to a bowl. Heat the coconut cream to a simmer (you can do this either in a saucepan on the stove or in the microwave, just keep a careful watch on it if you're doing it in the microwave so it doesn't boil, you just want it to reach a simmer) and then pour the hot coconut cream over the top of the chocolate making sure all the chocolate is covered. Let it sit for a minute for the chocolate to melt and then whisk it with a hand whisk until you have smooth chocolate sauce.
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- If using a traditional 9-inch pie pan, line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a 9-inch tart pan, oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
- Prepare your dates and cashews by placing in separate bowls and pouring boiling water over each. Set aside to soften uncovered.
- CRUST: To a food processor, add pecans, cacao or cocoa powder, and salt and pulse until a fine meal is achieved. Drain dates, remove pits if not already pitted, and add them to the food processor. Process until fully combined — about 1 minute.
- Transfer crust mixture to your pie or tart pan and use clean hands to press it evenly across the bottom and sides of the pan. Transfer to the freezer to set.
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- To make the Base: Process Oreos food processor until finely ground. Add melted butter, and pulse until moistened. Press the Oreo mixture onto the bottom and sides of an 8 inch tart tin. Refrigerate whilst you make your filling.
- To prepare filling, combine Chocolate, Salt, Espresso, Vegan Butter and Cream in a microwave safe bowl. Place into microwave in 30 second intervals, stirring with each interval. Continue doing this until everything is melted and smooth.
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Estimated Reading Time 5 mins
- To a food processor, add the almonds, cocoa powder, salt and syrup and process until clumps form. (see video) This will yield a nutty coarse texture for the crust. If you prefer a more finely ground one, process the dry ingredients into a flour first and then add the syrup.
- Get a small bowl of water and dip your fingertips in it and press this mixture into the tart pan making sure it is flat and even along the bottom and press against the edges. It is very sticky and the water helps immensely. Place a piece of parchment paper on top and really press it down hard so it is compact.
VEGAN DARK CHOCOLATE COCONUT TART RECIPE | MYRECIPES
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Servings 8Total Time 45 mins
- To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
- Combine, dates and next 7 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
- To prepare the filling, combine syrup and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with pomegranate seeds and coconut.
VEGAN CHOCOLATE TART (GLUTEN-FREE) | MY QUIET KITCHEN
From myquietkitchen.com
Estimated Reading Time 6 mins
- Skip ahead to step 2 if using the almond flour crust linked in the recipe. If starting with raw hazelnuts, toast them on a baking sheet at 350 degrees for 10 minutes. Let cool slightly before wrapping in a lint-free towel and rubbing together to remove most of the skins. In a food processor fitted with the S blade, pulse together the hazelnuts, dates and salt until sticky and well incorporated. Lightly oil the scalloped ring of an 11-inch tart pan. Press the crust mixture into the pan, allowing it to come up the sides. Freeze the crust for a few minutes while you prepare the filling.
- With a blender: Blend the cashews (or nut/seed butter) and coconut milk on high speed until smooth. Add the vanilla, coffee, cocoa powder, and melted chocolate to the blender, and blend again. Without a blender: In a microwave-safe bowl, whisk together the coconut milk, nut/seed butter, vanilla, coffee, cocoa, salt, and melted chocolate. If needed, heat briefly in the microwave, 10 to 15 seconds, so that it's easier to fully incorporate the ingredients.
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- Sift flour, icing sugar and cacao into a mixing bowl. Add olive oil and rub it into the dry ingredients with your hands. Finally add water - be careful, do it gradually - how much water you'll need depends on how absorbent your flour is (mine needed 25 ml). Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
- Remove the dough from the fridge and divide into 4 portions. Place each portion of the dough between two sheets of baking paper and roll gently until you get a rough circle, about 2-3 mm in thickness. (Below a photo from another tart recipe illustrates how to line tart moulds with shortcrust pastry).
- Put each rolled-out pastry over each mould and and work the pastry into the mould making sure it reaches all nooks and crannies. Once you are happy with the coverage, trim off the excess pastry with a sharp knife. Prick the bottom of the pastry with a fork in a few places. Place the pastry in the fridge for about 60 mins.
- 45 min into pastry chilling time, preheat the oven to 175° C / 350° F. Line the pastry cases with a small piece of baking paper and fill with baking beads.
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- Combine all vegan chocolate ganache ingredients in a saucepan, and heat them on medium-low heat until the chocolate has melted and you get a smooth, glossy mixture. Allow to cool slightly (until warm).
- Serve straight out of the fridge (or allow to come to room temperature by removing it from the fridge 5 to 10 minutes before serving), with a sprinkling of sea salt.
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- In a food processor, combine the pecans, dates, cacao powder, cinnamon, salt and coconut oil. Process, scraping the sides occasionally, until the mixture is very finely chopped and sticky (it might take a few minutes). Scrape the mixture into a tart pan with a removable bottom, pressing it firmly and evenly over the bottom and up the sides. Do Ahead: The crust can be covered with plastic wrap and refrigerated overnight.
- Make the pudding using full-fat coconut milk and 4 tablespoons of sugar (see the recipe link in the header!).
- Carefully open the can of refrigerated coconut milk and scoop out the solids on top, transferring them to a medium bowl (save the liquid on the bottom for smoothies!). Using electric hand beaters, beat the coconut cream until smooth. Add the maple syrup, vanilla and salt. Beat on high until the whipped cream is completely smooth.
VEGAN CHOCOLATE TART WITH PECAN CRUST - SIMPLY QUINOA
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- Place the cashews in a bowl. Top with hot water so the cashews are covered by at least 1" of water and let soak for at least 60 minutes.
- While the cashews are soaking, make the crust. Add the pecans, cacao powder, dates and coconut oil into the food processor. Process on high until a thick dough comes together. Transfer the dough into a tart pan and press it into a crust.
- Drain and rinse the cashews then transfer them to a blender. Add the melted chocolate chips, cacao powder, coconut oil, maple syrup, vanilla, salt and 2 tablespoons of water. Blend on high until smooth and creamy (you want it to be thick, but still somewhat pourable (kind of like the consistency of a thick pancake batter). If it's too thick, add another tablespoon of water.
- Pour the filling into the crust and, if using, arrange extra pecans on the top. Freeze for at least 2 hours, preferably overnight.
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- Make the pastry. Tip the flour, salt, cocoa powder and icing sugar into the bowl of a food processor and pulse to combine.
- Add the coconut oil and pulse again until the mixture resembles breadcrumbs. Add the cold water and pulse again to form a dough – it will still look quite crumbly at this stage.
- Tip out the dough onto a lightly floured work surface and gently knead it together. Divide the dough into 4 equal pieces, pat each into a round, then wrap the pieces in cling film and chill for 20 minutes.
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- Add the tahini, peanut butter, coconut sugar, oat flour and gluten-free flour to a mixing bowl. Mix together well and press into a 5 inch/14cm tartlet tin. Poke a couple of holes in the bottom using a fork and bake in the oven for around 15 minutes.
- To make the avocado mousse filling, add the avocado, cacao powder and maple syrup to a blender or food processor and blend. Activate the agar agar by heating it with 3 tbsp water in a saucepan and then add to the avocado mousse, blending once again.
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