Raw Vegan Salted Chocolate Tart

This tart can be made larger if you prefer to use a 10″ round tart pan with removable bottom, this recipe will fill that nicely.

Ingredients for the Crust:

  • 1 Cup Almonds
  • 1/2 Cup Cocoa Powder (Cacao Powder)
  • 1/4 Cup Virgin Coconut Oil
  • 1/4 Cup Raw Sucanat Sugar
  • 2 T Maple Syrup
  • 2 T Cacao Nibs
  • 2 tsp. Vanilla Extract
  • 1/8 tsp. Kosher Salt

Ingredients for the Chocolate Layer:

  • 1 Cup Young Coconut Meat
  • 1/4 Cup Virgin Coconut Oil
  • 2/3 Cup Maple Syrup
  • 1/2 Cup Agave Nectar
  • 8 oz Dark Bittersweet Chocolate 
  • 1/4 tsp. Sea Salt
  • 2 T Vanilla Extract

Ingredients for the PB Layer:

  • 1 Cup Natural Smooth Peanut Butter
  • 1 T Virgin Coconut Oil
  • 1/4 Cup Agave Nectar
  • 1/4 tsp. Kosher Salt

How to:

To prepare the crust, combine all crust ingredients in food processor and process until crumbs form. Press into the mini tart or large tart pan. Coming up the side a little bit with the crumbs.  Freeze until ready for them.

Next, make the chocolate filling: Melt the chocolate by chopping it and melting it over a double broiler or make your own double broiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.

Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.

Finish by making the peanut butter layer. In a small mixing bowl, mix the peanut butter, coconut oil, agave and salt with a large spoon.

To assemble the tart (s)

Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.

Pour the chocolate mixture on top and sprinkle with some salt.

Place these back in the freezer to set overnight and remove from tart pans when you are ready to serve!