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chocolate almond tart in pie dish wiht a slice takenout

Vegan Chocolate Almond Tart Recipe

A naturally sweet almond and oat chocolate crust with a creamy chocolate cashew layer, topped with soft, buttery chocolate and a swirl of white chocolate.
Course Dessert
Cuisine French
Keyword Almond Tart Recipe, Chocolate Almond Tart Recipe, Vegan Tart Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 345 kcal

Ingredients

Crust

  • ¾ cup raw almonds
  • ¼ cup sunflower oil
  • 3 tbsp maple syrup/ liquid sweetener of choice
  • ½ cup GF oat flour
  • 1 cup GF rolled oats
  • 1 tbsp cocoa powder

Cashew Cream

  • ½ cup cashews soaked overnight
  • 1 heaped tbsp cocoa powder
  • 4-5 tbsp non-dairy milk of choice
  • 40 g choc chips

Chocolate Layer

  • 50 g dark chocolate
  • 1 heaped tbsp dairy free butter

Instructions

  1. Preheat oven to 180°c

  2. Place almonds into food processor until it becomes a fine crumb.
  3. Add all remaining ingredients other than the rolled oats and place on high until all ingredients are combined.
  4. Now add the rolled oats and pulse until combined but mixture still has a bit of texture. It should be a little bit crumbly but be easily mouldable.
  5. Press mixture around the edge of a 9-inch dish. Place in oven for 10-12 minutes until slightly golden.
  6. Meanwhile, make the cashew cream layer. Add your pre-soaked cashews and cocoa powder to a high speed blender or food processor and combine until the mix is as smooth as possible. Then start adding the non-dairy milk a tablespoon at a time until the mix becomes a smooth cream. Once ready, stir in the chocolate chips and set aside until it’s time to assemble the tart.
  7. When the crust is ready, leave to cool for about 10 minutes (it can still be warm) then spread the cashew cream layer evenly across the base. It doesn’t matter if it isn’t 100% even as the chocolate layer will be smooth and covering it.
  8. Melt your chocolate in a microwave friendly bowl, check every 15-20 seconds to make sure it doesn’t burn. Melt your vegan butter, this should take about 20 seconds. Then stir the two to combine and pour over the cashew cream layer. Do this quickly before it starts to set to ensure you get a smooth and even surface.
  9. Finally, melt your white chocolate and swirl it through the top layer, I only used a fork for this as I wasn’t aiming for any kind of detailed pattern. For the best results, leave in the fridge to set for at least an hour to get a clean cut between slices. Although it can be eaten straight away if you don’t mind it being a little messier...

Serve and enjoy!