You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, reading the label isn’t all there is to it.
- 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
- 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
- A 9″-diameter or a 13 3/4×4 1/2″ tart pan with removable bottom
- 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.
- 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.
- Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.