This vegan chocolate tahini tart is a slow-burn kind of dessert — deep, dark and quietly seductive. Silky chocolate melts into the earthy warmth of tahini, while the gluten-free cocoa-almond crust offers just enough bite to keep things interesting. Finished with a cloud of coconut whipped cream, it’s the sort of elegant, make-ahead treat meant for lingering conversations, soft music and one more slice than planned.
Vegan Chocolate Tahini Tart with Cocoa-Almond Crust (Gluten-Free)
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Ingredients
Cocoa almond crust
Dry
- 4.2 oz. blanched almond flour
- 1.4 oz. potato starch (using cornstarch will change the texture)
- 0.5 oz. brown rice flour
- 1 tsp. unsweetened cocoa powder
- Pinch fine sea salt
Wet
- 1.6 oz. maple syrup
- 0.9 oz. extra virgin olive oil (using a different oil will change the texture)
Chocolate coating
- 1.9 oz. 70% dark chocolate chopped
- 1 tsp. refined coconut oil
Chocolate tahini filling
- 5.6 oz. 70% dark chocolate chopped
- 2.8 oz. unsweetened creamy tahini
- 2/3 cup coconut milk or coconut cream, well shaken
- 3 Tbsp. maple syrup
- Generous pinch fine sea salt
Coconut whipped cream
- 1 can (13.5 oz.) chilled coconut cream or full-fat coconut milk (solid part only)
- 1-2 Tbsp. maple syrup
Instructions
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Preheat oven to 340 degrees F. Set out 8-inch tart pan, preferably with removable bottom.
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For crust, in mixing bowl, mix together dry ingredients.
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Add wet ingredients and mix with spatula, then knead gently with hands until smooth. Form into rough ball.
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On flat work surface, lay out sheet of parchment paper, place on dough ball and cover with large piece of plastic wrap. With rolling pin, roll out dough between parchment and plastic wrap into a circle slightly larger than tart pan, and about 1/6-inch thick. Remove plastic wrap, place tart pan (bottom removed) upside down on dough, slide a hand under the parchment, hold the pan with the other hand, and flip it over onto baking sheet. Fit dough into tart pan by pressing gently and trimming the edges. (Note: Because the dough is gluten-free, it may tear easily; if it does, simply press the torn areas back together with your fingers. If using a tart pan without a removable bottom, prick the dough lightly with a fork.)
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Bake crust 18-20 minutes, until lightly golden. Cool completely.
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For chocolate coating, in saucepan or microwave-safe bowl, gently melt together dark chocolate and coconut oil.
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Spread thin layer over bottom and sides of cooled crust. Let set completely.
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For chocolate tahini filling, in medium-sized heat-proof bowl, place chopped chocolate, half the tahini and salt.
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In small saucepan, gently heat coconut milk and maple syrup until just below a simmer. Do not boil.
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Pour hot milk mixture over chocolate and tahini in mixing bowl. Let sit for 30 seconds, then stir slowly until smooth.
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Add remaining tahini and mix gently to combine. Taste, then add more maple syrup, if desired.
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Pour filling into prepared crust and smooth the surface. Refrigerate 1 hour, or until set.
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For coconut whipped cream, scoop solid coconut cream from chilled can and whip until light and creamy.
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Add maple syrup and whip again to combine.
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Top tart with coconut whipped cream and refrigerate until ready to serve.
Notes
Dry ingredients
4.2 oz. almond flour
1.4 oz. potato starch
0.7 oz. brown rice flour
Pinch fine salt
Wet ingredients
1.6 oz. maple syrup
0.7 oz. olive oil
Directions
Baking time for plain crust will be slightly shorter at 16-19 minutes at 340 degrees F.
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The post Vegan Chocolate Tahini Tart with Cocoa-Almond Crust (Gluten-Free) first appeared on The Upside by Vitacost.com.