Gluten Free / Vegan Chocolate Tart

  • Serves: 8 servings
  • Prep time: 45


Tart Crust:

  • 1/2 cup of buckwheat flour
  • 1/2 cup of whole almonds
  • 1/4 cup of cocoa powder
  • 2 tablespoons of powdered sugar
  • 1 tablespoon of corn flour
  • 4 tablespoons of unsalted butter alternative (or for non-vegan, unsalted butter)
  • 1/4 teaspoon of salt

Tart Filling:

  • 7 tablespoons of dark chocolate, chopped
  • 1/2 cup of vegan whipping cream
  • 4 tablespoons of Ajoyo Original Unsweetened Almondmilk, room temperature
  • 1 teaspoon of instant coffee
  • 1 tablespoon of cocoa powder
  • 1 tablespoon of corn flour
  • 1 tablespoon of extra virgin olive oil
  • 1/4 cup of sugar
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of salt


For the Base of the Crust:

  1. Preheat the oven to 350 degrees.
  2. Place the buckwheat flour and almonds in a Vitamix or food processor and grind to form a firm powder.
  3. Add the powder to a bowl. Then add all the remaining ingredients and mix it together by hand until everything is well-combined.
  4. Spray tart tin with cooking spray. Place the crust mixture in the tart tin and spread evenly with a spoon or hands.
  5. Bake crust at 350 degrees for 12-15 minutes (until cooked through).
  6. Remove and set aside to cool.

For the Filling:

  1. Warm a medium saucepan over low heat.
  2. Add the vegan cream, chopped chocolate, coffee, cocoa powder, and sugar to the saucepan. Stir until all of the chocolate melts.
  3. Add the Ajoyo Original Unsweetened Almondmilk to the saucepan, and stir in the corn flour until it is completely dissolved.
  4. Remove the saucepan from heat, and add the salt, olive oil, and vanilla extract to the pan. Mix thoroughly.
  5. Let filling cool for roughly 15 minutes before pouring it into the cooled tart base.
  6. Spread the filling evenly and place in fridge for 6 hours to chill.
  7. Serve with your choice of fresh fruits! ENJOY!

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