No one will ever suspect this chocolate cream tart of being gluten-free and vegan thanks to a buttery almond flour crust, silky cashew chocolate pudding, and fluffy coconut whipped topping.
For the best flavor, I usually make the crust with dutch-process cocoa powder and the filling with raw cacao powder or natural cocoa – I usually have all three lying around (I’m weird). But the recipe will absolutely work using just one type of cocoa if you prefer, so take your pick.
The filling is mildly sweet, so feel free to add another tablespoon or two of maple syrup to your taste.
The chia seed in the filling helps it emulsify and thicken; if you don't have access to chia seed, flaxseed will *probably* work, it will just have a more pronounced flavor. I buy whole chia seeds and grind them finely in a coffee grinder, then measure out 2 tablespoons of ground seeds.
Pomegranate arils on top add a fresh pop of color and flavor, but if they aren’t around, the tart is lovely without them, too. Or top this tart with fresh berries in the spring and summer.
Nutritional values are based on one of ten servings.