Spiced Chocolate Tart

This absolutely indulgent spiced chocolate tart is vegan, refined sugar and gluten-free, not to mention show-stopping beautiful and delicious.


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Spiced Chocolate Tart




  • 50g pecans
  • 20g pumpkin seeds
  • 1 tbsp cacao powder
  • 1 tbsp coconut sugar
  • Pinch pink salt
  • 50g oat flour, GF
  • 1 tbsp coconut oil, melted


  • 120g dairy-free dark chocolate, chopped
  • 170g coconut cream from a can
  • ½ tsp pink salt
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 1 tsp instant coffee (optional)
  • ½ tsp vanilla bean paste



  1. Preheat oven to 175C/350°F.
  2. Place all the ingredients except coconut oil in a food processor and blend until finely ground.
  3. Add the coconut oil and blend until sticky.
  4. Press the mixture into a 18x10x3 cm tart tin with removable bottom.
  5. Bake for 12 min.

Filling & Assembly

  1. Place all the ingredients in a small saucepan and cook on medium heat until the mixture is completely melted and smooth.
  2. Pour the filling over the base.
  3. Place in the refrigerator to set for a couple of hours.


Find more of Yukiko’s recipes on @foodie.yuki.

Spiced Chocolate Tart

For more gluten-free baking tips & tricks, click here.



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