Vegan Chocolate and Coconut tarts

Name: Vegan Chocolate and Coconut tarts
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: European
Ingredients: For the crust:; 1/4 cup peanuts; 1 cup oats; 1 tbsp agave syrup; 25g melted coconut oil; A pinch of salt; For the filling:; 200ml full fat coconut milk, pre-cooled in the fridge overnight; 70g vegan dark chocolate (60%+); 20g nut butter (I use a mix); 20g agave syrup; Fresh fruits and shredded coconut to garnish

by Micaela Harrasser April 19, 2023

April 19, 2023

I love these vegan chocolate and coconut tarts. They’re super rich and indulgent, perfect for a hot, sunny day and guilt free because of the small size! The perfect treat 😉

It’s important to let it rest for the recommended time in the fridge, otherwise you will get a consistency that resembles a pudding. You can double up the recipe amounts for a 20cm cake tin by the way. In the recipe I used 60% dark chocolate, with the end results being relatively sweet (thanks to the coconut milk and agave syrup). You can go higher with the chocolate darkness, or use slightly less syrup if you prefer it slightly more bitter 😊

As nut butter, I like to use a mixed one (or almond) – but you can definitely use the one you prefer! Same goes for the oats (I used wholemeal) and the source of sugar, like coconut or maple syrup. At this time I cannot advise how much sugar you could add. Finally, for the toppings/garnish, I like to use shredded coconut and fresh fruits. Alternatively, you can use a sticky, caramelized sauce – it will work as well!

Vegan Chocolate and Coconut tarts

Serves: 4 Prep Time: 10 min (+ overnight) Cooking Time: 15 min 15 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the crust:

1/4 cup peanuts
1 cup oats
1 tbsp agave syrup
25g melted coconut oil
A pinch of salt

For the filling:

200ml full fat coconut milk, pre-cooled in the fridge overnight
70g vegan dark chocolate (60%+)
20g nut butter (I use a mix)
20g agave syrup

Fresh fruits and shredded coconut to garnish

Instructions

Turn the oven to 180C.
Add all the crust ingredients to a food processor and blend until you get a fine paste.
With the help of a spoon (or your hands), transfer the mix to the tart molds, and press gently to ensure a compact and even layer.
Bake until golden, about 4-10 minutes (depending on the size of the tart mold).
Let it cool off completely.
In a pot, warm up the chocolate with the coconut milk, then add the syrup and nut butter and mix well.
Transfer to the cooled crusts.
Place in the freezer for 4-6h to overnight (if overnight, cover them) to solidify.
Take them out and let them sit for a few minutes before removing the tarts from the molds.
Add the garnishes, and enjoy!