Healthy Vegan Chocolate Cherry Tart with Coconut Whipped Cream
Prep time
Cook time
Total time
Hazel & Cacao:
Serves: 12
  • CRUST:
  • ½ cup oats ( gluten-free if necessary or swap with quinoa flakes)
  • 1 cup blanched almond meal
  • ½ cup cacao powder
  • 2 TBSP neutral oil ( I use avocado or grapeseed oil)
  • pinch salt
  • 2 TBSP maple syrup
  • 2 cups coconut cream
  • 200 g dark chocolate, chopped I use 85%
  • ⅓ cup maple syrup
  • ½ cup almond butter
  • ½ cup fresh or frozen pitted cherries
  • coconut whipped cream
  • 3-4 tsp black cherry jam ( I use a naturally sweetened jam)
  • a handful of fresh cherries
  1. For the crust: whiz the oats in a blender or food processor until they become a flour.
  2. Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
  3. Press the mixture evenly on the base and sides of a lightly greased round tart tin
  4. Bake the crust for 12 - 15 minutes at 180 C
  5. Remove from the oven and allow to cool completely before adding the filling
  6. For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency.
  7. Pour over crust and place in the freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.
  8. For the coconut cream: Place a 400g can of coconut cream in the fridge for a few hours or overnight ( if it is cold where you live you do not have to do this). Scoop out the cream ( not the water) and place in a bowl, with a hand mixer mix until the cream becomes whipped and fluffy, Coconut cream is slightly sweet already but if you want to make it sweeter you can add 1-2 TBSP maple syrup to the cream while you are beating it and some vanilla extract. This dessert is quite sweet so you can omit the natural sweetener if you like.
  9. Dollop coconut cream on top of the tart, swirl through some cherry jam and top with fresh cherries.
  10. Slice and enjoy! Keeps well in the fridge for 1 week.
Recipe by Hazel & Cacao at