Ingredients
Scale
- 1 cup (140g) unsalted whole almonds
- 1 cup (90g) almond flour (spooned & leveled)
- 2 tablespoons pure maple syrup
- 3 tablespoons (42g) coconut oil, melted
- 3 four-ounce bittersweet chocolate bars, coarsely chopped (12 ounces/340g total)
- 1 tablespoon pure maple syrup
- 13.5-ounce can full-fat coconut milk (shake up the can before using)
- Handful unsweetened coconut
- Sliced almonds
- Pinch sea salt
Instructions
- Preheat the oven to 300°F (149°C).
- In a food processor, combine whole almonds and almond flour; process until coarsely chopped.
- Add maple syrup and melted coconut oil; pulse until crumbly.
- Press the mixture into a 9-inch tart pan and bake for 10-12 minutes until lightly golden.
- Let the crust cool on a wire rack.
- In a medium bowl, combine chopped chocolate and drizzle with maple syrup.
- Heat coconut milk in a saucepan until boiling, stirring frequently.
- Pour the hot coconut milk over the chocolate; stir until smooth.
- Pour the chocolate filling into the cooled crust and top with unsweetened coconut, sliced almonds, and a pinch of sea salt.
- Refrigerate for 3-4 hours to set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure to shake the can of coconut milk well for the best texture.
For a nut-free option, consider using a gluten-free cookie crumb crust.
This tart can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free Vegan
Nutrition
- Calories: 290
- Sugar: 8
- Sodium: 50
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 5
- Cholesterol: 0