Scale
Ingredients
For the Crust:
- 1 3/4 cup oats (gluten free, if needed)
- 2/3 cup unsweetened cocoa (or cacao)
- 1/3 cup pure maple syrup (or honey, or agave), such as Sprouts brand
- 2 Tbsp coconut oil, such as Sprouts brand
- pinch salt
For the Filling:
- 1/3 cup pure maple syrup, such as Sprouts brand
- 1/3 cup coconut oil, such as Sprouts brand
- 1/3 cup coconut milk (can sub cashew milk, almond milk, or dairy milk), such as Sprouts brand
- 2/3 cup unsweetened cocoa or cacao powder, such as Sprouts brand
- 1 1/2 tsp vanilla
- 1/4 tsp salt
For the Topping:
- 1 1/2 – 2 cups fresh berries
Instructions
For the crust:
- Put the oats in a food processor and pulse to break up a bit.
- Add cocoa powder, syrup, coconut oil, and salt. Process until mixture forms a ball and comes together.
- Transfer dough to a tart pan and pat out using fingers or the bottom of a cup until crust is spread evenly. Refrigerate while you make the filling.
For the Filling:
- Place all ingredients in a food processor (or blender, or you can do this by hand) and puree or pulse until well combined and there are no lumps remaining.
- Spread filling over the crust and smooth out with a spatula or knife.
For the Topping:
- If serving within a few (4-5) hours, place the berries on top of the chocolate filling in any design you like, and chill for at least 30-40 minutes in the refrigerator to allow filling and crust to set. Store tart in the refrigerator until ready to serve.
- If you are making this ahead of time (more than 4-5 hours before eating), refrigerate the tart (crust and filling). When ready to serve, top with berries. Store tart in the refrigerator.
- If you are making this far in advance, you can make and freeze the tart without the berry topping and store in the freezer in an airtight bag up to 2-3 weeks. Thaw in the refrigerator before adding berries and serving.