Ingredients
For the crust
- 1 3/4 cup rolled oats (certified gluten free, if needed)
- 2/3 cup unsweetened cocoa powder
- 1/3 cup pure maple syrup
- 2 Tablespoons coconut oil
- 1 pinch kosher salt
For the filling
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 1/3 cup coconut milk
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
For the topping
- 1 1/2 – 2 cups fresh berries (a mix of raspberries, strawberries, and blueberries is great)
- Fresh mint leaves (optional) for garnish
Method
Make The Crust
- In a food processor, blend the rolled oats, cocoa powder, maple syrup, coconut oil, and kosher salt until the mixture is crumbly.
- Press this mixture firmly into the bottom of a tart pan to form the crust.
- Place it in the fridge to set while you make the filling.
Make The Chocolate Filling
- In a clean food processor, combine maple syrup, coconut oil, coconut milk, cocoa powder, vanilla extract, and kosher salt.
- Blend until smooth and creamy.
- Pour this chocolate filling over the crust, spreading it evenly.
- Return the tart to the fridge and let it chill for at least 2 hours to firm up.
For the Topping
- After the tart has set, remove it from the fridge.
- Top it with fresh berries as you like, and add mint leaves for a pop of color if you desire.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 50mgFiber: 4gSugar: 10g
Notes
Store any leftover tart in an airtight container in the fridge for up to 3 days. It can also be kept in the freezer for about a month. Just make sure to thaw it in the fridge before serving. For a sweeter filling, feel free to adjust the maple syrup to your taste.
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