Vegan chocolate tart with salted oat crust recipe!

[Busybee22]

• 
• INGREDIENTS
• Crust
  • 1¼ cups old-fashioned oats
• ¾ cup whole wheat flour
• ⅓ cup virgin coconut oil, melted, slightly cooled
• ¼ cup light agave syrup (nectar)
• 2 tablespoons unsweetened cocoa powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Filling and Assembly

• ½ teaspoon instant espresso powder
• 1 cup unsweetened cocoa powder
• 7 ounces vegan dark chocolate, melted, slightly cooled
• ⅔ cup light agave syrup (nectar)
• 2 teaspoons vanilla extract
• ⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
• ¼ teaspoon kosher salt, plus more
• 2 tablespoons old-fashioned oats
• 1 tablespoon demerara sugar
• Flaky sea salt

Special Equipment

• A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom

RECIPE PREPARATION
Crust

• Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
  
  
• Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
  

Filling and Assembly

• Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
  
  
• Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
  
  
• Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
  
  
• Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
  
  
• Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.
  
  
• Do Ahead: Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.