© 2019 Can Caramelo

Vegan Triple Chocolate Tart

I’ve received more than one marriage proposal (from both men and women) in the moment somebody tried my food.

Side story: sadly my partner is not somebody who wholly appreciates what I cook – he lives too little in his senses and while he does enjoy my food, he generally finds that some kind of pasta with a store-bought sauce does just as well. BUT at least I know that he’s not with me because of how I cook and bake :-).

Back to the main topic. While food is very important in my life, until recently it didn’t have anything to do with my career choices. Friends would eternally ask me to give cooking classes or to open a restaurant or café kind of place in order to bring healthy indulgence to the masses (or at least to a few more people). I guess they would like not to depend on spontaneous invitations and parties to get to enjoy what I prepare.

But opening a place has never really appealed to me. I do sometimes dream – like living on a small farm, seasonally cook and bake with my produce and open the place to hikers whenever I want, and offer whatever I feel like preparing that day. Without much of the legal fuss. Because when I really think about it, just the legal requirements transform the dream into a nightmare. Let alone the capital I don’t have, the stress of making it work, the long hours of being in a kitchen, deal with providers, accountability… no thank you.

But then an interesting opportunity came along my way. A friend who runs a café asked me if I wanted to make cakes and cookies for him and I was delighted to do so. Immediately I started dreaming. About how this could organically grow into something bigger. Making cakes for other cafés, bars and restaurants, but also private celebrations.

Until I started baking the cakes. And dreaded it. Once I got started it was okay, but my dream job? Far from it. Because baking the same cake over and over again is boring. And I don’t even got to taste it. Or saw the people when they did. After a few months, I decided that it wasn’t worth the money.

But I had tried it out. It was a really important lesson for me. I gained a lot of clarity about how I want to work with food. I don’t want to get paid to cook and bake for others. I want to get paid for creating recipes and taking pictures of food. I want to eat my food and I want to share it with friends and family. For free. Whenever I want to.

Sometimes playing something out in our minds it not enough. We often have to actively experience something with body and mind to really know if it fulfills us and makes us happy or if we start to get bored, stressed, overwhelmed or disinterested. So whenever you can, try things! Try out the things you think you might like. You don’t have to leave your job to try something new, do it on the side and look how it goes. It is important to go for it. It’s the only way you’ll really know, learn and avoid future regrets. And if this inspires you to try something that has been on your mind for a while, I’m dying to know how it goes, please let me know in the comments, via email or instagram. There are few things I love more than hearing from you.

Oh and of course go and make this vegan triple chocolate tart (it’s also gluten free). Fully experience the 3 layers of chocolate. And make somebody else happy by sharing.

Serves 8-12.



  • You can add a part of the toppings to the chocolate filling of the tart, I did that once when recipe testing and found both texture and taste delightful.
  • This cake is perfect to make ahead, it stays fresh for around three days if kept in the fridge.
  • With all the chocolate, the cake, while being vegan, gluten free and low in sugar, is still rather on the heavy side and can thus be shared with many people!

For the crust:

  • 1 3/4 cup (175g) oat flour (you can grind your rolled oats, pretty coarse is fine for this crust), certified gluten free if necessary
  • 3/4 cup (75g) almond flour (ground almonds)
  • 3/4 cup (150g) coconut sugar/li>
  • 1/2 cup (100g) extra virgin coconut oil
  • 1/2 teaspoon sea salt

For the chocolate filling:

  • 300g (10oz) dark chocolate (70% or more)
  • 300g (10oz) full-fat coconut milk

For the chocolate topping:

  • 100g (3,5oz) dark chocolate (70% or more)
  • 1 tablespoon extra virgin coconut oil


  • Pecans
  • Dried cranberries
  • Cacao nibs
  • Flaky sea salt
  • Toasted coconut flakes
  • Chopped dark chocolate
    • Instructions

      1. Preheat the oven to 180ºC (350ºF).
      2. Add all the ingredients for the crust into a bowl and mix with your fingers. The result is rather crumbly, don’t worry about that.
      3. Line the bottom of a 24-28cm tart pan with parchment paper and slightly grease the pan with coconut oil.
      4. Press the mix for the crust into the pan until everything is covered and holds up.
      5. Bake for 12min (or until golden brown).
      6. Meanwhile melt the chocolate and coconut milk at low heat (or in the microwave).
      7. Once the crust is ready, pour the chocolate mixture inside and let cool to room temperature. Refrigerate for a couple of hours (or put into the freezer for 30min).
      8. Melt the chocolate and coconut oil for the chocolate topping in a water bath (or the microwave). Pour over the cooled tart and use the back of a spoon (or a spatula) to spread, but leave a margin (for visual interest).
      9. While the chocolate has not yet hardened, decorate with your toppings of choice!
      10. Put into the fridge (or freezer) until the chocolate has hardened.


    1. Posted 11 Sep ’19 at 4:33 am | #

      This looks incredible! Who would have thought a decadent dessert like this could be good for you too :-))

      • Posted 12 Sep ’19 at 11:28 am | #

        Thank you! Yes, the ingredients are pretty straightforward and on the healthy side – but it’s still very rich.

    2. Posted 11 Sep ’19 at 7:25 am | #

      Wow this tart is simply gorgeous! Looks amazing and I never would have guessed it’s vegan ♥ Beautiful!

      • Posted 12 Sep ’19 at 11:26 am | #

        Thank you so much Natalie! Yes, I think nobody would ever guess it’s vegan when eating it. It’s just decadent, indulgent, creamy, crunchy – all the good things.

    3. Posted 11 Sep ’19 at 12:40 pm | #

      Looks delicious! Great job and beautiful photography.

      • Posted 12 Sep ’19 at 11:25 am | #

        Thank you so much Adrienne, so happy to hear you like it!

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