Delicious and easy vegan chocolate tart is perfect for that afternoon sweet tooth we all get. It’s naturally sweetened with figs and maple syrup and the creamy texture that JOI provides this vegan chocolate tart is amazing.
What is in the Tart Filling?
Cocoa powder and figs blend beautifully with JOI and a little bit of water to make the creamiest chocolate filling. You wouldn’t believe the amazing “pop” you get in every bite from the fig seeds. It really sets this tart apart.
How To Decorate the Tart?
Top with fresh figs and dairy free chocolate for a gorgeous holiday-worthy presentation.
You can also try your hand at making chocolate shavings if you prefer that look to the chocolate chips.
What Substitutions Can I Make?
The crust is vegan friendly. However, you could use a premade pie crust for ease!
The dried figs in the tart could be substituted for dates.
Decorate the tart with any fresh fruit that pairs well with chocolate, such as berries or orange slices.
Delicious and easy vegan chocolate tart is perfect for that afternoon sweet tooth we all get. It’s naturally sweetened with figs and honey and the creamy texture that JOI provides this vegan chocolate tart is amazing.
Author
JOI Team
Ingredients
For the Crust
2 cups almond flour
1 cup tapioca flour
Splash of water
¼ cup coconut oil, solid
¼ cup maple syrup
Pinch of salt
For the Filling
½ cup cocoa powder
1 cup JOI Almond (or Cashew) concentrate
1 ½ cups water
3 Tablespoons maple syrup (or substitute honey or brown rice syrup)
8 dried figs
Pinch of salt
Optional: fresh figs (halved) and chocolate shavings for garnish
Prep the crust: In a mixing bowl, combine almond flour, tapioca flour, maple syrup, coconut oil, pinch of salt and about a tablespoon of water.
Mix in a stand mixer until a ball begins to form. Place the dough on a lightly floured surface and form a disk. Wrap in plastic wrap and refrigerate while you prepare the filling.
In a food processor combine cocoa powder, JOI, water, honey (or substitute), and dried figs.
Process until the mixture is smooth. (Note: It will have fig seeds in it, which adds a little crunch! Embrace it.)
Remove the crust from the refrigerator and roll it out to about ⅛” in thickness. Press into a 9” tart or pie pan, prick all over with a fork and bake for 10-15 minutes until slightly golden. Allow to cool.
Pour the chocolate filling into the crust and refrigerate for at least 15 minutes, or overnight. Top with fresh figs. Enjoy!
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