FINALLY! Finally I can share this recipe with you! My selfless test baking and tasting of chocolate has paid off.
If you think it’s an easy job to create, rework and perfect recipes, you’re wrong. I mean, imagine that you know there was a tart or other sweet treat in your fridge every day and you have to challenge your self-discipline over and over again. Just a piece. Ok, after the second piece I really will stop…
You know what I mean. It’s really hard.
That’s how selfless I am. Only to find the PERFECT recipe for you.
The result is this incredibly delicious chocolate tart. A dessert like a fairy tale. Why?
- Dates and maple syrup, means no refined sugar.
- Oatmeal (gluten-free if you like) and nuts, means no flour.
- Coconut milk and coconut oil, means no unhealthy fats.
I used a chocolate with 70% cocoa. Since I have a weakness for dark, bitter chocolate, the combination of sweet crispy base and a bitter-ish chocolate cream is ingenious. If you want it a little sweeter, add 1-2 tablespoons more maple syrup or use half a dark chocolate and the half a milk chocolate.
I baked the crust. Theoretically, you could take the ingredients one to one for a raw cake (just use a little less coconut oil). BUT (!) the crunch is missing if you don’t bake it. For me, the ratio of the soft, melting cream to the crunchy base is a decisive reason why this tart is one of my absolute favourite desserts.
Which brings us to the cream…mmm.
The secret why it melts on the tongue is that it does not contain any solid ingredients such as nuts or cashews. Instead, I found the perfect ratio of coconut milk, chocolate, agar agar, oat milk & Co, which makes the chocolate filling incredibly soft and creamy.
- Only use the solid part of coconut milk. If you put the can of coconut milk in the fridge for at least an hour, it should have settled on top. That’s about 170 g. The remaining, thin coconut milk is great for porridges.
- The oat milk is naturally sweet. So you automatically need less maple syrup for sweetening. If you use unsweetened almond milk, you may need to add a little more maple syrup to the cream.
- Always enjoy the chocolate tart fresh from the fridge. Only when it is really cold does it have the creamy consistency that melts on your tongue.
Such a tart is not only a tasty highlight, but also visually a real eye-catcher. Let your creativity run wild and decorate according to your taste.
Here are a few ingredients that I like to use for the chocolate tart:
- roasted nuts (especially hazelnuts)
- cocoa nibs
- chocolate pralines
- white chocolate, milk chocolate, dark chocolate
- puffed Quinoa
You need 5-10 minutes to prepare the crust and 5 minutes for the filling. That’s it! (!!!)
Add 30 minutes baking time and 6-8 hours in the fridge and this Dream of a dessert can be enjoyed.
This chocolate tart. It. Is. PERFECT.