Flourless Granola Butter Chocolate Tart

This tart is fudgy, dense and rich. One of those chocolate desserts that you take a few bites and go "oh boy... I'm gonna need to sit down for this one." Aside from taste, it's also stunning and a total crowd pleaser. Alright, enough talking. Just make the darn thing!



  • 1¼ cups old-fashioned oats
  • ¾ cup whole wheat flour
  • ⅓ cup virgin coconut oil, melted, slightly cooled
  • ¼ cup light agave syrup (nectar)
  • 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon

Filling and Assembly

  • ½ teaspoon instant espresso powder
  • 1 cup unsweetened cocoa powder
  • 7 ounces vegan dark chocolate, melted, slightly cooled
  • ⅔ cup light agave nectar
  • 2 teaspoons vanilla extract
  • ⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
  • ¼ teaspoon kosher salt, plus more
  • Flaky sea salt
  • ½ cup Granola Butter

For the Crust:

  1. Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
  2. Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.

For the Filling:

  1. Dissolve Espresso (or instant coffee for us basic b’s) in ¾ cups of hot water, add cocoa and let steep.
  2. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
  3. Fold in Granola Butter, because you deserve it.


  1. Gently pour the filling into the cooled tart shell, banging the pan gently on the counter to rest evenly.
  2. Sprinkle liberally with a nice flaky sea salt and swirl with fresh Granola Butter lightly over the top.
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