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Murielle Banackissa

Chocolate Espresso Tart

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8 hours 30 mins Prep: 15 mins Cook: 15 mins Refrigeration Time: 8 hours
Serves 12

Made of a silky smooth chocolate filling and a slightly nutty tigernut crust, this Chocolate Espresso Tart is rich in flavour and is sure to satisfy your chocolate and coffee cravings! 



  • ¾ cups whole wheat flour
  • ½ cup tigernut flour
  • 4 tbsp cacao powder
  • ¼ tsp fine sea salt
  • 5 tbsp unsalted vegan butter , at room temperature
  • 3 tbsp maple syrup

Chocolate Espresso Filling


  • 1 cup coconut whipping cream
  • 2 tbsp powdered sugar
  • ¼ cup dark chocolate shavings

Prepare the crust:

  1. Step 1

    Preheat oven to 350ºF.

  2. Step 2

    To make the crust, add whole wheat flour, tigernut flour, cacao powder and salt into a bowl. Mix until homogeneous.

  3. Step 3

    Add plant based butter and maple syrup and incorporate using a pastry cutter or a fork. The dough should stick together when pinched between your fingers. 

  4. Step 4

    Transfer the mixture into an 9-inch loose bottom tart tint and press the mixture evenly onto the bottom and up the sides of the tart tin. 

  5. Step 5

    Poke the crust with a fork about 6 times and bake for 12 minutes. 

  6. Step 6

    Remove from the oven and immediately use the back of a spoon to press down the crust, this will help hold the crust together. Cool completely.

Prepare the filling:

  1. Step 1

    Prepare the filling by adding the chopped dark chocolate into a bowl along with the maple syrup. 

  2. Step 2

    Pour warm coconut milk and hot espresso into the bowl and whisk until smooth using.

  3. Step 3

    If there are still a few chocolate bits that remain unmelted, microwave the mixture for 30 seconds and whisk once more. 

  4. Step 4

    Place your cooled pie crust onto a flat tray or cutting board (this will make the journey to the fridge smoother) then pour the chocolate espresso filling into your crust. Transfer the tart to the fridge to set overnight. 


  1. Step 1

    The next day, whip your coconut whipped cream along with powdered sugar. 

  2. Step 2

    Spoon onto your tart and garnish with shaved chocolate. 

  3. Step 3

    Cut into slices and enjoy.

  4. Step 4

    Keep in the fridge, covered for up to 5 days. 

Common Questions & Swaps

  • I don’t have tigernut flour, can I use something else? I think almond flour would be a great substitute here.  You can also substitute the tigernut flour with more whole wheat or all-purpose flour.
  • Can I use all-purpose flour instead of whole wheat flour? Yes, absolutely. You can also use spelt flour instead.

  • Can I use regular coffee instead of espresso? You could, but just be sure that it is super concentrated and use a dark roast quality coffee. The better the coffee the better the tart.

  • Do I need to use dark chocolate in the filling? If you prefer milk (or vegan milk) chocolate, you can definitely go with that as well, just be mindful of the sweetness level. I would suggest adding in the maple syrup last, one tablespoon at a time, until you reach your desired sweetness level.

  • Can I use another nondairy milk instead of coconut milk? No, the full fat coconut milk is much richer than other types of plant based milks and will thicken as it cools, whereas other milks will not and you will end up with a liquidy tart.

  • What coconut whipped cream do you use? I love this one best. It whips up beautifully, is rich, creamy and sold by a local company.

Chocolate Espresso Tart garnished with coconut whipped cream.
Espresso poured into a bowl with dark chocolate
Chocolate Shavings being sprinkled onto chocolate tart.
Closeup of a chocolate espresso tart topped with coconut whipped cream.

This recipe was created in partnership with Paderno Kitchenware.


After the holidays pass, I always wonder, “am I the only one who still bakes on weekends?” Even after all the cookies, yule logs, cakes and pies, I personally never get tired of desserts, especially not chocolate ones!

This tart is really quite simple to make and does not require too many ingredients, but trust me, it is a home run! When I made it for the first time, I froze half of it (because it’s only my boyfriend and I at our apartment), but literally a day and a half later, I took the rest of the slices out of the freezer.

Seriously, this pie is addictive!

First, the crust is rich without being overly oily or buttery. Secondly, the chocolate espresso filling is so silky and smooth, it just melts in your mouth. The sweetness and slight bitterness from the espresso and the dark chocolate is then balanced out with with coconut whipped cream that is light and fluffy and just slightly sweetened! Every layer is just delightful.

Slice of chocolate espresso tart with piece taken out.

Well on that note, you know how much I love tarts and this one is no exception! If you are a coffee or a chocolate lover, I promise you, you will really enjoy this one!

If you do try this recipe, please share it on social media and tag me (@muriellebanackissa).

Have a wonderful week my friends!

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