Wine & Other Stories

Vegan olive oil cocoa tart with apricot jam

Written by Veronica Lavenia

The olive oil pastry doesn’t need to stand in the refrigerator (but if you want you can do it) and it has noble healthy fats. The result is a  delicious and crunchy texture.

Cocoa, a natural thickener, is the perfect ingredient to form a delicious, compact eggs free tart with a crisp first layer of dark chocolate and a topping of creamy homemade apricot jam.


For the Pastry

  • 75 ml mild EVOO
  • 100 g Coconut sugar or Muscovado sugar
  • 300 g wholemeal Kamut flour
  • 1 tsp organic baking powder
  • Pinch of sea salt
  • 3 tbsp cocoa powder

For the Chocolate Filling

  • 100 g dark chocolate 80%
  • 50 g dark chocolate 70%
  • For the Jam
  • 300 g ripe apricots
  • Juice of 1 lemon

© Ph Veronica Lavenia- The Wolf Post

  1. Preheat the oven to 180°C (350°F).

For the pastry:

  1. Knead the oil with the sugar. Add the remaining ingredients, working the dough until soft but firm.
  2. Roll out the dough on a baking pan with a removable bottom and form small holes with a fork. Bake for 15–20 minutes.

For the jam:

  1. Wash the apricots and cook them with the lemon juice until you have reached a creamy consistency. Once cooked, blend the jam and let cool.
  2. In a thick-bottomed saucepan, melt the chocolate.
  3. Once out of the oven, pour the melted chocolate over the tart and then pour over the jam.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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