I think you'll love me for this recipe. This chocolate tart that you see right here is gluten free, vegan and also refined sugar free. I used oats and almond flour instead of flour. I also replaced sugar with 100% pure maple syrup from Canada. It is not only the perfect replacement for sugar but also the best option for vegans. I love making this tart and I hope you will too.



  • 1 cup oat flour ( oats ground finely in a food processor)
  • 1 cup almond flour ( almonds ground finely in a food processor)
  • 1/4 cup 100% pure Canadian maple syrup
  • a pinch of salt
  • 4 table spoons coconut oil 


  • 200 gm dark chocolate, chopped
  • 1 tsp espresso powder
  • 2 tsp cocoa powder (optional)
  • 2 tbsp coconut oil
  • 1 tsp sea salt


  • Grease a 9 inch tart pan with coconut oil. Pre-heat the oven to 180C.
  • Combine all the ingredients for tart base and mix until the dough comes together. 
  • Using your fingers, press the dough into the tart pan. Let it rest in the freezer for 10 minutes
  • Bake the tart base at 180C for 20-25 minutes until it is golden brown.
  • To make the filling, melt the chocolate with coconut oil on a double boiler. Bring it off heat and add espresso powder, cocoa powder and salt. 
  • Pour the filling on the cooled tart shell. Let it set in the fridge for at least 20-26 minutes