This tart is surprisingly simple to make and has been a big hit with dessert lovers of all types. Adding coffee to chocolate really brings out the flavours of the chocolate, making it rich and smooth. This paired with good quality ingredients makes this tart a great dessert for non-vegans/non-coeliacs/non-healthy treat lovers alike. As this is a rich dark chocolate recipe, only a very small piece is needed (meaning you can eat it for days!)

This is the perfect dessert to make when you only have an hour and want to impress all chocolate fans.

Serves 8+
1 cup Buckwheat flour
1/2 cup Desiccated coconut
1/2 cup Almond meal
1/3 cup Coconut oil, melted
1/2 teaspoon Vanilla powder (Liquid vanilla extract would also work just as well)
2 tbls Cacao or unprocessed/natural cocoa powder
1/3 cup Rice malt syrup

2/3 cup Hot water
1 tsp Coffee
3/4 Dark chocolate, roughly chopped and melted
2/3 Coconut oil, melted (OR 1/3 cup Coconut Butter, melted + 1/3 cup Coconut Oil, melted)
2 tsp Fine himalayan or celtic salt


Pre-heat oven to 180ºC (356ºF)

Combine your crust ingredients and mix together. Press firmly into a non-stick or pre-oiled tart pan with a loose bottom – like this! Bake for 7-10 minutes. You want the outside to brown, but still be soft to touch. The base will harden slightly when cooled.

Whilst the crust is cooking, combine your hot water and coffee and let sit for 5 minutes. I prefer strained percolated coffee, but you could also use instant granules. Combine the Coconut Oil (and coconut butter if applicable), salt and coffee in a bowl and stir until combined. Then fold the chocolate through. Once combined, pour the filling into the crust and refrigerate for at least 1 hour. You can either eat chilled straight from the fridge or leave to soften for 30mins


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