Imagine sinking your fork into a decadent dessert that combines the nostalgic comfort of cookie dough with the rich, luxurious texture of a chocolate tart - all while being completely vegan! This Cookie Dough Chocolate Tart is not just a recipe; it's a culinary adventure that will transform your perception of plant-based desserts. With its buttery almond flour crust, creamy almond butter filling, and irresistible chocolate chips, this tart is about to become your new obsession that proves healthy eating can be absolutely delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with coconut oil.
- In a large mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix thoroughly until a crumbly dough forms that holds together when pressed.
- Press the crust mixture evenly into the bottom and sides of the prepared tart pan, using the back of a spoon or your fingers to create a smooth, compact layer.
- Blind bake the crust for 12-15 minutes until the edges turn golden brown. Remove from oven and let cool completely on a wire rack.
- For the cookie dough filling, whisk together almond butter, coconut sugar, and vanilla extract in a medium bowl until smooth and well combined.
- Fold in the dairy-free chocolate chips, reserving a few for topping.
- Carefully spread the cookie dough mixture evenly over the cooled tart crust, ensuring a smooth top.
- Sprinkle the reserved chocolate chips on top of the cookie dough layer for additional decoration.
- Refrigerate the tart for at least 2 hours to allow the filling to set and develop a firm texture.
- Before serving, remove the tart from the pan by gently pushing up the removable bottom. Slice into 8 equal portions.
- For best texture, serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your coconut oil is melted but not hot when mixing the crust to achieve the perfect crumbly texture.
- When pressing the crust, use the back of a spoon or your fingers to create an even, compact layer that will hold together beautifully.
- Blind baking the crust is crucial for a crisp base that won't become soggy from the filling.
- Let the tart chill for at least 2 hours to allow the filling to set properly - patience is key!
- For a more intense chocolate flavor, you can drizzle some melted dark vegan chocolate over the top before serving.
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- If you're not a fan of almond flour, you can substitute with gluten-free oat flour for a similar result.
- Store leftovers in an airtight container in the refrigerator to maintain the tart's perfect texture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 7g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 0mg
