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No-Bake Blueberry Chocolate Tart (Vegan,GF)

Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 0

Ingredients

  • 1 ¼ cup almond flour
  • ½ cup gluten-free old-fashioned oats
  • ⅓ cup unsweetened cocoa powder
  • ½ cup coconut oil melted
  • 2 tbsp pure agave nectar
  • ½ tsp fine sea salt
  • 1 tsp instant espresso powder
  • 10 oz vegan dark chocolate chips
  • ½ cup blueberry jam
  • ¾ cup full-fat canned coconut milk
  • 1 cup fresh blueberries

Instructions

  • Grease a 9-inch tart pan or 3-4 4-inch tart pans. Set aside.
  • In a medium bowl, stir together the flour, oats, cocoa powder, coconut oil, agave nectar, and salt. Press the mixture into the tart pan or pans until evenly distributed. Set aside.
  • To a medium bowl, add the espresso powder, chocolate chips and jam. In a small saucepan, heat the coconut milk over medium-low heat until hot and simmering. Remove from heat and pour the coconut milk over the chocolate chips or chunks. Stir until the chocolate has melted.
  • Pour the mixture into the tart pan or pans. Decorate with fresh blueberries and place the tart immediately in the fridge to chill for 4-6 hours before serving.