Dark Chocolate Espresso Tart
A silky espresso-infused ganache poured into a crisp chocolate cookie crust. Vegan, dreamy, and scandalously delicious with zero dairy drama.
Ingredients
Crust
- 1½ cups crushed vegan chocolate cookies
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
- Pinch of sea salt
Ganache Filling
- 1 cup full-fat coconut milk
- 200 g about 1¼ cups vegan dark chocolate, chopped
- 2 tbsp freshly brewed espresso
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional, depending on sweetness drama
Instructions
- Preheat oven to 350°F. Channel your inner pastry queen.
- Combine crushed cookies, oil, maple syrup, and salt in a bowl. Stir until it looks like edible soil.
- Press the mixture into the tart pan like it owes you rent.
- Bake crust for 15 minutes until firm. Let it cool while you question life choices.
- In a saucepan, warm the coconut milk until it simmers—don’t boil or overachieve.
- Turn off heat. Add chopped chocolate, cover for 2 minutes, then whisk like your life depends on it.
- Stir in espresso, vanilla, and extra maple syrup (if your sweet tooth is co-dependent).
- Pour the ganache into the cooled crust. Gently shake pan to even it out.
- Refrigerate for 2 hours or until set. Distract yourself by online shopping.
- Garnish with shaved chocolate or espresso beans before serving. Act like it took all day.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 345
- Total Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 3g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 15%
- Magnesium: 10%
- Folate: 6%
- Calcium: 5%
- Potassium: 9%
💡 Extra Tips to Enhance Flavor
- Add a pinch of flaky sea salt on top—because drama belongs in dessert, not your texts.
- Chill overnight for a firmer, sassier tart.
- Pair with a double shot of espresso and zero regrets.
- Want more punch? Stir 1 tsp instant espresso into the ganache.
- Serve with berries if you need to pretend it’s healthy.