Plant-Based Dark Chocolate Oat Tart [Gluten-Free]

Plant-Based Dark Chocolate Oat Tart [Gluten-Free]

Today is Pi Day, and in my true contrarian style, I have made a tart. Two tarts, really.

I love press-in tart crusts; they're ridiculously easy and usually have a nice, crumbly texture. In this case, the flexibility of a press-in crust allows us to experiment with some plant-based ingredients, instead of the usual butter- and flour-based tart shell. Power up your food processor, because this recipe has it doing double-time!

This recipe is highly adaptable. The original called for whole wheat flour in the tart shell dough, but I adapted it to use almond meal, for gluten-free purposes. Coconut might also be an interesting textural addition (and a nice excuse to use more coconut).

Next, the chocolatey filling.

Plant-Based Dark Chocolate Oat Tart

Inspired by and adapted to be gluten-free from the original recipe at Bon Appetit.


For the crust:

1 1/4 cup Old-Fashioned Oats

3/4 cup Almond Meal

1/3 cup Coconut Oil (melted and allowed to cool for a moment)

1/4 cup Maple Syrup

2 Tbsp Cocoa Powder (unsweetened)

3/4 tsp Kosher Salt

1/2 tsp Cinnamon

1/4 tsp Cardamom (ground)

For the Filling:

1/2 tsp Espresso

3/4 cup Water, hot

1 cup Cocoa Powder (unsweetened)

7 oz Dark Chocolate, melted (70% and upwards)

2/3 cup Maple Syrup

2 tsp Vanilla Extract

2/3 cup + 1 tsp Coconut Oil 

1 pinch Kosher Salt

2 tbsp Old-Fashioned Oats

1 tbsp Coconut Palm Sugar

1 pinch Sea Salt


  1. While heating the oven to 350 degrees, add the ingredients for the crust into a food processor and blitz until crumbly. The coconut oil will give it a bit of a sheen.
  2. Press the dough into your tart pan to form the crust and bake for 22-25 minutes, until you can smell the toasty scent and the crust looks less shiny and slightly crisp at the edges.
  3. While the crust cools, combine the espresso with the 3/4 cups of water (heated), and add to your food processor. Add the 1 cup of cocoa powder, the melted chocolate, maple syrup, vanilla extract, coconut oil, and salt to the food processor. Blend until thick.
  4. Tip this mixture into your now-cooled crust, spreading it to the edges with a spatula.
  5. Next, in a small pot, add the 1 tsp coconut oil and the 2 Tbsp oats and heat on low until toasty. Add the coconut palm sugar (or alternatively, Demerara sugar), allow to incorporate over the heat for a moment, and then turn off the stove to stir the mixture until it sticks together and makes a granola-type cluster.
  6. Once the oats have cooled a bit, sprinkle them over the tart's chocolate center. Add flaked sea salt over the top, sparingly, if desired.
  7. Allow to cool in the fridge for 2 hours, minimum. 

Enough chocolate drizzling for you? This part was certainly the most fun. The chocolate stays pretty pliable and smooth for quite some time, so you don't need to worry about it setting very quickly. Just be sure to add the oats and sea salt over the top before putting it in the fridge to chill.