http___www.travellingoven.com_easyrecipe-print_1168-1__1.xml
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Note: 1 cup = 250 ml. These quantities are for a 22 cm (9 inch) diameter tart pan, if you are making it in the larger one (28 cm or 11 inch), just use 1.5 quantities for the crust. For the filling: 1 cup raw cacao ¾ cup hot water 200 g dark chocolate ½ cup agave syrup ⅔ cup coconut oil, melted 2 tsp vanilla extract pinch of salt Flaky sea salt for sprinkling Preparation Crust: Preheat oven to 175 C (350 F). Grease the tart pan with a bit of coconut oil. Put oats, flour, coconut oil, agave syrup, cacao, cinnamon and salt in food processor and process until the mixture looks combined and oats are coarsely ground. Press the mixture into bottom and sides of tart pan. Pierce through in few places with a fork. Bake for 20-25 min until the crust is golden brown. Set aside and let it cool. Filling: Add cacao to ¾ cup hot water and dissolve it using a spoon. Pour into food processor and add melted chocolate, agave syrup, ⅔ cup melted coconut oil, vanilla and salt. Process until the mixture is completely smooth. Pour the chocolate filling into cooled tart crust. Put it in the fridge until the filling is set, at least 2 hours or overnight. When the tart is chilled, sprinkle it with flaky sea salt and cut with a sharp knife. Note: The crust is a bit hard after being in the fridge so it's easier to cut if you first pierce through it with a knife and that cut the slice. Recipe by Travelling oven at http://www.travellingoven.com/2016/01/chocolate-tart-with-oat-coconut-oil-crust/
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Cokoladni tart s tijestom od zobenih pahuljica i kokosovog ulja (vegan) - SASTOJCI - ZA TIJESTO: - 1 salica zobenih pahuljica - 1 salica pirovog brasna (ili drugog po izboru) - ⅓ salice kokosovog ulja, otopljenog - ¼ salice agavinog sirupa - 2 zlice sirovog kakao praha - ½ zlicice cimeta - prstohvat soli - Napomena: 1 salica = 250 ml. Ovo su kolicine za kalup promjera 22 cm, ako koristite veci npr 28 cm, svakako povecajte kolicine. - ZA NADJEV: - 1 salica sirovog kakao praha - ¾ salice vruce vode - 1 salica (200 g) tamne cokolade, otopljene - ½ salice agavinog sirupa - ⅔ salice kokosovog ulja, otopljenog - 2 zlicice vanilin ekstrakta - prstovat soli - cvijet soli za posipanje - PRIPREMA - Za tijesto: - Zagrijte pecnicu na 175 C. Nauljite kalup s malo kokosovog ulja. - Stavite zobene pahuljice, brasno, kokosovo ulje, agavin sirup, kakao, cimet i sol u vas multipraktik i miksajte dok se svi sastojci dobro ne povezu. - Utisnite smjesu u kalup tako da pokriva dno i da su rubovi malo podignuti (tako da se stvori udubina u koju cete lijevati nadjev). Probusite vilicom na nekoliko mjesta. - Pecite 20-25 minuta dok ne dobije zlatno-smedju boju. Ostavite da se ohladi. - Za nadjev: - Dodajte kakao u ¾ salice vruce vode i umutite zlicom. - Ulijte u vas multipraktik/blender i dodajte otopljenu cokoladu, agavin sirup, otopljeno kokosovo ulje, vaniliju i sol. Miksajte dok ne dobijete gustu i glatku smjesu. - Ulijte cokoladni nadjev na peceno tijesto. Stavite u frizider dok se nadjev ne stisne, barem 2 sata ili preko noci. - Kad je tart ohladjen, posipajte cvijetom soli i posluzite. Dobar tek! - Napomena: Kad je tart ohladjen, kora (tijesto) ce biti malo tvrdja pa koristite ostar noz i najprije probijte vrskom noza, a zatim izrezite na zeljene porcije. Recipe by Travelling oven at http://www.travellingoven.com/2016/01/chocolate-tart-with-oat-coconut-oil-crust/