I partnered with Beanfeilds to create this post. While I was compensated for my time, all opinions are my own.
This vegan Mexican chilli-chocolate tart is made with creamy coconut milk, walnut butter, and rich dark chocolate. It’s spiced with cayenne pepper for a chili chocolate tart that’s perfectly sweet and spicy! Nothing beats a rich vegan dark chocolate tart topped with a toasty marshmallow topping this winter!
This spicy dairy-free chocolate tart is creamy, indulgent, and can easily be made gluten-free too! The crust is made with Beanfields new holiday Cracklin flavor Mexican Hot Chocolate and crusted gluten-free graham crackers. So, you get an extra boost of protein, plus they’re gluten-free!
Ingredients
This impressive chocolate lovers treat is super easy to make! While I choose to make it with dark chocolate to keep this tart vegan, you could change that out with lighter milk chocolate if you choose. It’s so simple to put together let’s see what you need:
- Coconut Milk- Make sure to use full fat! This will act as the cream in this spicy dairy-free chocolate tart so the fat is necessary!
- Walnut Butter- Walnut butter gives this vegan dark chocolate tart an even creamier texture. If you don’t have walnut butter, almond butter will work as well.
- Chilli, Cayenne & Cinnamon- These three spices add the perfect touch of spice that breaks up the rich chocolate and turns this tart into a Mexican dessert.
- Graham Crackers & Beanfields Mexican hot cocoa cracklins- Blended to a fine powder these will act as the crust of the tart. Cracklins are gluten-free and you can find gluten-free graham crackers at most natural food stores as well. If you do not have the Beanfields simply replace them with more graham crackers.
- Vegan Butter
- Powdered Sugar
- Cane Sugar
- Aquafaba- This is the liquid found inside chickpea cans and is used to create the toasted marshmallow topping on this spicy chili chocolate tart.
- Cream of tartar- This helps keep the meringue fluffy!
How spicy is chili chocolate
This recipe doesn’t use a lot of chilies because we have whimps in the house that are less than thrilled with spicy food. However, there is a slight heat to every bite which enhances the rich, creaminess of the coconut milk-based dark chocolate. If you desire a little more spice in your chocolate feel free to increase the cayenne amount by a small bit.
How to toast vegan meringue
Just like a cup of warm hot chocolate, we decided to top this Mexican hot chocolate tart off with a marshmallow. Ok, not exactly but we think you will love the toasted vegan meringue on top just as much! It was actually my first time making meringue and I was surprised at how great aquafaba works.
What is aquafaba?
Aquafaba is the liquid in a can of chickpeas. So, next time you are using canned chickpeas strain and save the liquid from the can for your next baking adventure! It whips up and acts like an egg white would in normal traditional baking!
What do I need to toast vegan meringue?
First, you need to have aquafaba as this is the base for our fluffy topping. You need a small amount of cream of tartar, cane sugar, and a kitchen aid or handheld blender to whip the mixture with. After the dark chocolate tart has set in the fridge you can top it with the meringue. Next, use a handheld torch to toast the peaks of the meringue. While the toasting isn’t required, it does give the aquafaba meringue a much better flavor that tastes like a perfectly roasted marshmallow.
More holiday recipes you’ll love:
If you recreate this Vegan Mexican Chilli Chocolate Tart recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
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Vegan Mexican chilli chocolate tart recipe:
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Vegan Mexican Chilli Chocolate Tart
- Prep Time: 35
- Cook Time: 10
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Pies
- Diet: Vegan
Description
Creamy, rich, and with a kick, this vegan Mexican dark chocolate tart is delicious! With a hint of chili and cinnamon, this sweet and spicy treat tastes just like a mug of Mexican hot cocoa topped with a toasted marshmallow meringue!
Ingredients
Crust:
- 1 cup graham crackers
- 1 cup Mexican Hot Cocoa Cracklin’s
- 3 tablespoons organic cane sugar
- 6 tablespoons vegan butter, melted
- 1/4 teaspoon ground cayenne pepper
Dark Chocolate Chili Tart:
- 3/4 cup coconut cream
- 1/4 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup walnut butter*
- 1/4 teaspoon ground cayenne pepper
- 3 1/2 oz dark chocolate
- 1/4 teaspoon ground cinnamon
- 1/8th teaspoon ground chili powder
- 1 cup powdered sugar
Toasted Meringue Topping:
- 1 can of chickpeas-drained and reserve the liquid for the aquafaba
- 3 tablespoons of cane sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350 degrees and then blend together the graham crackers and cracklins until a fine sand-like powder.
- Next, melt the vegan butter. In a small bowl combine the crushed graham crackers, cracklins, cayenne, and melted butter and stir.
- Grease a 9″ tart dish and then transfer the crust mixture to the dish. Press the crumbs down firmly until the entire base is coated evenly with the crust mixture.
- Bake the crust for 10 minutes and then remove it from the oven to allow it to cool completely before filling it with the chocolate.
- While the crust is baking begin making the chocolate filling. Using a double boiler to avoid burning the chocolate, slowly melt the dark chocolate. (See notes below if you do not have a double boiler)
- In a large bowl combine the coconut cream, walnut butter, cayenne, chili, and cinnamon. Stir well and then sift the powdered sugar into the bowl and stir again.
- When the chocolate is glossy and smooth transfer the chocolate to the coconut cream slowly stirring continuously until fully incorporated. Make sure to whisk out any powdered sugar clumps!
- Then pour the chocolate mixture into the cooled crust and transfer to the fridge for about an hour or until the chocolate is set and solid.
- Keep the tart in a cool place or in the fridge while you make the vegan meringue.
- Pour the entire liquid from one can of chickpeas or known as aquafaba (see post for more details on aquafaba) into a large bowl or mixing bowl. Whip the aquafaba on low-medium speed for 1 minute. Then increase the speed to medium for about 3 minutes and then slightly increase the speed for the last 2 minutes. Really you can’t overbeat aquafaba so don’t worry! You want it to turn into a fluffy white texture that stands up on its own when you stick a spoon into it and pull it out.
- Next, add in the cream of tartar and the sugar and stir once more.
- Then scoop the meringue onto the tart and spread evenly. Use the back of your spoon to lift up pieces of the meringue into peaks that you will next toast.
- Using a small kitchen hand torch, scorch the top of the meringue until brown and toasty!
- Slice and enjoy!
Notes
If you don’t own a double boiler- simply get a larger pot and fill it with about 4″ of water. Bring that to a boil and then place a smaller saucepan or pot inside of the larger one with water. Make sure that it rests above the water. Then place the chocolate in the top saucepan and slowly melt the chocolate until smooth and silky.
* you may replace the walnut butter with almond butter or cashew butter.
Nutrition
- Serving Size: 1 slice – 1/8th
- Calories: 300
Keywords: chocoalate, spicy, chili chocolate, tart, mexican chocolata, aquafaba, meringue, dark chocolate tart, coconut milk,
I was lucky enough to have this delicious dessert made by the Flax and Sugar queen herself and it was AMAZING! We ordered it for our family Christmas Eve dinner and it was a huge hit! (My husband didn’t even realize it was vegan. Shhh! ?)
★★★★★