Oat Coconut Chocolate Tart Recipe. Gluten-Free

Chocolate Tart: I’m obsessed with my newborn!

It is a rustic new-age version of its nutty once-removed cousin, the beloved Linzertorte. My Chocolate Tart has no nuts, but its texture is very reminiscent of Linzertorte, a great boon for those nut-intolerant people who want their Linzertorte and eat it too.

Having said that, if a nutty chocolate tart is what you prefer:

No problem substituting almond flour for the old fashioned oats (just to be clear: In this case you would use 1 2/3 cups almond flour, and 1 2/3 cups oat flour) and proceed with the recipe just as instructed.

Look at the ingredient list:

The amount of sugar is very moderate. I’m always mighty proud about developing recipes that achieve fantastic flavor and nutritional correctness. It is also worth noting that my Chocolate Tart is made with rolled oats and oat flour, making it naturally gluten-free, no substitutions needed. Plus I’m an Oat Nut: Take a look at all the wonderful things I make with oats! To name just a few, Steel-cut oat soup, Banana bread, overnight oats, Moccha oat cake, muesli, oatmeal cookies.  

I have matched some of my great flavor favorites:

Coconut, apricot jam, chocolate and oats. It tastes as wonderful as it looks. And it is so simple to make.
The tart freezes beautifully! Eat some, and freeze the rest. You’ll always be delighted to find it there, ready when you are!

Ingredients

Crust and Topping:

• 1 2/3 cups old fashioned oats
• 1 2/3 cups oat flour, or other flour (quinoa, chickpea, fava bean etc)
• 1 cup coconut oil
• 1/3 cup sugar (coconut sugar or sucanat will work too)
• 1 cup unsweetened grated coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Filling:

• 1 1/4 cups all-fruit apricot jam

Chocolate Drizzle:

• 1 cup semisweet or bittersweet chocolate chips
• 1 tablespoon coconut oil
• 3 tablespoons date syrup
• 1/4 cup coconut milk

Instructions