Low Carb Vegan Chocolate Tart Dairy Free Recipe

Healthy Chocolate Tart (Keto, GF, Vegan) Tastes Lovely

WebNov 16, 2021 · In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture …

1. Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9″ spring form pan with melted coconut oil. Set aside.
2. In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture resembles wet sand. It should hold together when pinched.
3. Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/4″. Once the crumbs are even, press the crumbs in with firm pressure.
4. Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.

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Vegan Chocolate Tart {No Bake + Gluten Free}

WebFeb 10, 2017 · Instructions. Lightly coat a 14×5-inch tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) …

1. Lightly coat a 14x5-inch tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with baking spray. Set aside.
2. For the crust: Place the almond flour and salt in the bowl of a food processor fitted with a steel blade. Drizzle the coconut oil and agave over the top. Pulse until the crust is evenly moistened. If it seems too dry, add a bit more coconut oil. The crumbs should hold together when pressed. Press the crust into the prepared tart pan so that it forms an even layer along the bottom and sides (the crust may not reach all the way to the top of the tart pan). Place in the freezer while you prepare the filling. You can also make the crust 1 day ahead and keep it in the refrigerator, lightly covered with plastic wrap.
3. For the filling: Place the chocolate in a heatproof bowl set atop a pan of simmering water, ensuring that the bottom of the bowl isn’t touching the water’s surface. Once the chocolate is almost melted, remove the bowl from the pan, pour in the coconut milk, then stir until the chocolate finishes melting and the filling is smooth and glossy. Stir in the vanilla extract and instant espresso.
4. Immediately pour the filling into the chilled crust, reserving a little to drizzle over the top. Smooth the filling into an even layer. Decorate with berries and sliced almonds, then drizzle the remaining filling over the top. Place in the refrigerator to set completely, about 4 hours or overnight.

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Vegan Chocolate Tart (NoBake) Loving It Vegan

WebAug 8, 2019 · Instructions. Add the oreos to the food processor and process into fine crumbs. Add melt vegan butter and process again until all the …

1. Add the oreos to the food processor and process into fine crumbs. Then place the crumbs into a mixing bowl.
2. Melt the vegan butter and add to the bowl and mix in until all the crumbs are coated.
3. Spray a 9-inch round pie dish with non-stick spray and then pat down the oreo crust firmly working it a little up the sides of the dish. Place into the freezer to set while you prepare the filling.
4. Add the vegan chocolate pieces or chocolate chips to a bowl. Heat the coconut cream to a simmer (you can do this either in a saucepan on the stove or in the microwave, just keep a careful watch on it if you're doing it in the microwave so it doesn't boil, you just want it to reach a simmer) and then pour the hot coconut cream over the top of the chocolate making sure all the chocolate is covered. Let it sit for a minute for the chocolate to melt and then whisk it with a hand whisk until you have smooth chocolate sauce.

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