Check ingredients Preheat oven to 350ºF.
To make the crust, add whole wheat flour, tigernut flour, cacao powder and salt into a bowl. Mix until homogeneous.
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.
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.
Poke the crust with a fork about 6 times and bake for 12 minutes.
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 by adding the chopped dark chocolate into a bowl along with the maple syrup.
Pour warm coconut milk and hot espresso into the bowl and whisk until smooth using.
If there are still a few chocolate bits that remain unmelted, microwave the mixture for 30 seconds and whisk once more.
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.
The next day, whip your coconut whipped cream along with powdered sugar.
Spoon onto your tart and garnish with shaved chocolate.
Cut into slices and enjoy.
Keep in the fridge, covered for up to 5 days.
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.
