January 10, 2012

Dark Chocolate Truffle Tart ~ Vegan & Gluten Free

This is the beautiful pie I put together this weekend.  One of the two recipes I tried out of the latest Veg News.  It's very rich, so I don't eat a very big portion of this pie.  It's pretty wonderful though, the chocolate shortbread crust is like a crunchy vegan oreo cookie and the filling is like chocolate candy mouse.  Probably because it is candy, with a little bit of coconut milk cream blended in.  I added some toasted almonds and a nice topping of cherry tamarind sauce.  I warmed some frozen cherries with a little maple syrup, some tamarind water, and a little Agar to thicken.  I used very dark organic chocolate as I like that barely sweetened chocolate flavor.  If you want it a little sweeter, you could use sweeter chocolate and/or add a little Agave to the filling.  I don't have a tart pan, I just used a shallow pie pan.

It's pretty easy and would be a great dessert to bring to a party or potluck.

Dark Chocolate Truffle Tart
a recipe by:  Beverly Lynn Bennett

Makes one 9-inch tart.

For the crust:

3/4 cup brown rice flour
2/3 cup almond meal
2/3 cup unbleached cane sugar
1/2 cup organic cocoa powder
1/4 cup arrowroot powder
1/2 cup vegan margarine

For the filling:

1 1/4 cups vegan creamer (I used So-Delicious coconut milk creamer, my favorite)
1 1/2 cup vegan chocolate chips
1 3-ounce dark chocolate bar, roughly chopped
2 teaspoons vanilla or 2 tablespoons alcohol such as rum or whiskey

Topping suggestions:  vegan whip cream,  toasted shredded coconut, chopped nuts, chocolate shavings, sprinkles, sliced fruit, or berries.

Preheat oven to 350ยบ

The Crust:

In a medium bowl, whisk together flour, almond meal, sugar, cocoa, and arrowroot powder.  Add margarine and stir well to form a soft dough.  I used my food processor for this, very quick.

Into the bottom and sides of an ungreased 9-inch tart pan with a removable bottom, press dough 1-inch deep.  Bake 12-14 minutes, or until slightly puffed.  Allow to cool completely on a rack, and then remove outer ring.

The Filling:

In a saucepan over medium heat, bring creamer to a boil.  Remove from heat.  Add remaining ingredients, and stir until chocolate is melted and mixture is smooth.  Cover and chill in refrigerator for 15 minutes.

Pour filling into prepared crust and chill for 1 hour or until firm.  Garnish outer edge of tart with vegan whip cream and your choice of toppings.


  1. thanks for posting this recipe/pix...just wanted to double check inch of crust on both the bottom AND sides?

    looking forward to more posts!

  2. That's about right. I also saved a little of the crust mixture to sprinkle on top.