Barley Free Vegan Dark Chocolate Tart
Total time2 hr 35 min
Prep time25 min
Cook time10 min
4.9(13)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups almond flour
- 3 tbsp unsweetened cocoa powder
- 2 tbsp organic cane sugar
- ¼ tsp fine salt
- 3 tbsp coconut oil, melted
- 1 tbsp cold water
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 8 oz vegan chocolate, finely chopped
- 2 tbsp organic cane sugar
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For serving
- flaky sea salt, for finishing (optional)
- fresh raspberries, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, cocoa powder, organic cane sugar, and salt until combined, about 5 pulses.
- 2
Add the melted coconut oil and cold water to the food processor and pulse until the mixture clumps together and holds its shape when pressed between your fingers, about 8–10 pulses.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!