Chocolate tart with oat & coconut oil crust
Prep time
Cook time
Total time
Recipe type: Dessert
  • For the crust:
  • 1 cup oats
  • 1 cup spelt flour (or other)
  • ⅓ cup coconut oil, melted
  • ¼ cup agave syrup
  • 2 tbsp raw cacao powder
  • ½ tsp cinnamon
  • pinch of salt
  • Note: 1 cup = 250 ml. These quantities are for a 22 cm (9 inch) diameter tart pan, if you are making it in the larger one (28 cm or 11 inch), just use 1.5 quantities for the crust.
  • For the filling:
  • 1 cup raw cacao
  • ¾ cup hot water
  • 200 g dark chocolate
  • ½ cup agave syrup
  • ⅔ cup coconut oil, melted
  • 2 tsp vanilla extract
  • pinch of salt
  • Flaky sea salt for sprinkling
  1. Crust:
  2. Preheat oven to 175 C (350 F). Grease the tart pan with a bit of coconut oil.
  3. Put oats, flour, coconut oil, agave syrup, cacao, cinnamon and salt in food processor and process until the mixture looks combined and oats are coarsely ground.
  4. Press the mixture into bottom and sides of tart pan. Pierce through in few places with a fork.
  5. Bake for 20-25 min until the crust is golden brown. Set aside and let it cool.
  6. Filling:
  7. Add cacao to ¾ cup hot water and dissolve it using a spoon.
  8. Pour into food processor and add melted chocolate, agave syrup, ⅔ cup melted coconut oil, vanilla and salt. Process until the mixture is completely smooth.
  9. Pour the chocolate filling into cooled tart crust. Put it in the fridge until the filling is set, at least 2 hours or overnight. When the tart is chilled, sprinkle it with flaky sea salt and cut with a sharp knife.
  10. Note: The crust is a bit hard after being in the fridge so it's easier to cut if you first pierce through it with a knife and that cut the slice.
Recipe by Travelling oven at