Vegan Chocolate Tart Recipes

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VEGAN CHOCOLATE TART



Vegan chocolate tart image

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

2 x 270ml pots Elmlea Double Plant Cream Alternative
280 vegan dark chocolate, finely chopped
150g raspberries
icing sugar, to serve
125g plain flour
25g cocoa powder
1 tbsp icing sugar
50g coconut oil, melted

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



Vegan Chocolate Tart image

This homemade chocolate vegan tart recipe is the perfect fancy dessert to impress all of your guests.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 cup canned coconut milk or cream
1 cup chocolate chips ((8 oz))
2 cups walnuts, almonds, or pecans
1 cup dates (or use the keto crust recipe above)
3 tbsp cocoa powder
1/8 tsp salt

Steps:

  • *For firmest results, I like to make the recipe the night before. Or you can freeze it until firm if you'd prefer not to wait that long.To make the tart: If not already pitted, remove the date pits. (If dates are rock hard, just microwave a few seconds.) Combine all crust ingredients in a food processor until thin crumbles form. (Using a blender yields a super sticky dough that's much harder to work with, although not impossible.) Transfer dough to a 9-inch tart pan or a parchment-lined pie pan, and press down very firmly to evenly distribute the dough. Heat the coconut milk (it must be the full-fat canned kind) or cream until barely boiling. Turn off heat completely, and stir in the chocolate chips until they melt. Pour filling into the crust. Either freeze a few hours until firm enough to cut or refrigerate overnight (if it's still too soft to cut clean slices, freeze a half hour to get it firmer). Refrigerate or freeze leftovers. View Nutrition Facts

Nutrition Facts : Calories 242 kcal, ServingSize 1 serving

VEGAN CHOCOLATE TART WITH SALTED OAT CRUST



Vegan Chocolate Tart With Salted Oat Crust image

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

Crust:
1 1/4 cups old-fashioned oats
3/4 cup whole wheat flour
1/3 cup virgin coconut oil, melted, slightly cooled
1/4 cup light agave syrup (nectar)
2 tablespoons unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Filling and assembly:
1/2 teaspoon instant espresso powder
1 cup unsweetened cocoa powder
7 ounces vegan dark chocolate, melted, slightly cooled
2/3 cup light agave syrup (nectar)
2 teaspoons vanilla extract
2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
1/4 teaspoon kosher salt, plus more
2 tablespoons old-fashioned oats
1 tablespoon demerara sugar, divided
Flaky sea salt
Special equipment:
A 9"-diameter or a 13 3/4x4 1/2" tart pan with removable bottom

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.

MINI CHOCOLATE VEGAN TART RECIPE BY TASTY



Mini Chocolate Vegan Tart Recipe by Tasty image

Here's what you need: oreo cookie, margarine, dark chocolate chip, soy milk, vegan whipped cream, oreo cookie

Provided by Rebecca Yanni

Yield 1 serving

Number Of Ingredients 6

oreo cookie, crushed
1 tablespoon margarine, melted
1 cup dark chocolate chip
¼ cup soy milk, or creamer
vegan whipped cream
1 oreo cookie, crushed

Steps:

  • To make the crust, melt margarine for 30 seconds, stopping every 15 to check if melted.
  • Mix melted margarine into the crushed Oreos inside the bowl you'll be serving the tart in.
  • In another bowl or glass cup, melt the dark chocolate and milk or creamer together for 20-30 seconds. Add this into the crust.
  • Refrigerate for 30 mins.
  • Top with vegan whipped cream and Oreo crumbles. Serve and enjoy.

Nutrition Facts : Calories 1025 calories, Carbohydrate 92 grams, Fat 79 grams, Fiber 11 grams, Protein 12 grams, Sugar 68 grams

VEGAN RASPBERRY CHOCOLATE TARTS



Vegan Raspberry Chocolate Tarts image

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

1 cup firmly packed pitted dates
½ cup walnuts
1 ½ cups vegan chocolate chips
1 tablespoon coconut oil
½ cup coconut cream (mix solid and liquid creams together before measuring)
3 tablespoons unsweetened cocoa powder
6 ounces fresh raspberries

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

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