Valentine’s day is right around the corner and we all know chocolate is heavily associated with this holiday. If you’re in need of a sweet treat for the big day, we’ve got you. This Death By Chocolate Tart is the dessert for the chocolate lover in your life. Made with a chocolate graham cracker crust, filled with chocolate mouse, and topped with with a pecan oat crumble and berries, it’s a chocolate fiends dream.
Admittedly, I’ve never been a big fan of chocolate. In elementary school, friends had to bring vanilla cupcakes for me because I was one of the only kids who didn’t like chocolate. Now I probably have a piece every day thanks to Eric. He’s addicted and it’s slowly rubbing off on me. I’m not at the addict stage, yet, but it’s rare that I’ll turn down a piece now. Especially a piece of something like this.
This is rich. And chocolate-y. And delicious. It comes together in about an hour, so you have no excuse to not make this! Make it for that someone special in your life. Don’t have one? No worries – MORE. CHOCOLATE. TART. FOR. YOU.
What are your plans for Valentine’s Day? Let me know in the comments below <3
Death By Chocolate Tart
This tart is made with a chocolate graham cracker crust, then filled with a decadent dark chocolate mousse, and topped with a pecan oat crumble and fresh berries. Chilled in the fridge and ready to enjoy in about an hour!
Chocolate Graham Cracker Crust
- 1 sleeve of chocolate graham crackers 6-8 sheets
- 1/4 C sugar
- 5 tbsp butter salted, melted
For the Chocolate Filling
- 1/2 C unsweetened cocoa powder
- 1 C dark chocolate chips or wafers
- 2/3 C coconut oil melted
- 1/3 C agave nectar or honey
Pecan Oat Crumble
- 2 tbsp oats
- 1 tbsp coconut oil melted
- 1 tbsp pecans chopped
- 1 tbsp turbinido sugar
- heavy pinch flaky sea salt
Make the Chocolate Crust
Preheat oven to 350 degrees
Pulse the graham crackers in a food processor until finely ground. Then add the sugar and pulse to combine.
Slowly add the melted butter to the graham crackers and blend until incorporated.
Scrape out crumbs and press into a tart pan. Bake 20 minutes & let cool completely
Make the Filling
Melt the dark chocolate under a double boiler, until it looks smooth and glossy. Set aside to cool slightly. Meanwhile, dissolve ½ cup cocoa powder into ¾ cup hot water in your blender and let sit for 5 minutes.
Scrape the melted chocolate into a blender. Add the melted coconut oil and agave. Blend on high for 30-60 seconds, or until the filling starts to thicken up. *If it doesn’t after a couple of minutes of blending, don’t worry -it will firm up in the fridge.
Pour the filling into the prepared tart pan and chill in the fridge until firm, at least 30 minutes to an hour.
Make the Crumble / Complete the Tart
Add oats, coconut oil and pecans to a skillet and toast for 5 minutes. Add turbinado sugar and stir constantly until sugar starts to melt and coats the oat mixture. Once golden brown and crispy, let cool completely.
Top the chilled tart with the oat crumble and berry of choice. Keep covered in the fridge for up to one week.