The most decadent, indulgent chocolate tart, totally vegan and really easy to whip up with just a few ingredients. The miso provides a beautiful umami flavour, which combines with the sea salt flakes, providing a lip-licking flavour which offsets the rich sweetness of the chocolate.
Requires a 22cm loose bottomed tart tin. Slices into 8 pieces.
For the Base:
250g /2 cups almond flour
3 tbsp maple syrup
110g / ½ cup coconut oil
For the Filling:
300g / 3 cups dark chocolate
400ml / 1 1/2 cups coconut cream
3 tbsp caster sugar
1 tbsp miso
1 tsp sea salt flakes
Preheat the oven to 210C/190C fan.
Melt the coconut oil and mix with the ingredients for the base together. Spoon into the tart tin and press evenly into the edges and up the sides to line the tin.
Place in the preheated oven for 12 minutes until set. Set aside to cool slightly.
Heat the coconut cream in a saucepan until simmering. Take off the heat and stir in the chocolate, sugar and miso. Whisk gently to combine until the chocolate has melted and the mixture is smooth.
Pour the filling into the tart tin and leave to set in the fridge for 2 hours or until firm.
Carefully remove from the tin. Sprinkle over the sea salt flakes before slicing and serving.