Ingredients
Scale
- 1 1/2 cups almond flour
- 3 tablespoons raw cacao
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 13.5 ounces full-fat coconut milk (with 2 tablespoons set aside for glaze)
- 10 ounces bittersweet chocolate
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons coconut milk (taken from can above)
- 2 ounces bittersweet chocolate
- 1 teaspoon maple syrup
- 1 tablespoon water
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix almond flour, raw cacao, coconut oil, maple syrup, and salt until sticky. Press the mixture into a 9-inch tart pan and poke holes in the bottom with a fork.
- Bake for 10-12 minutes until firm. Cool on a wire rack.
- Heat coconut milk in a small pot until simmering. Remove from heat, add bittersweet chocolate, and stir until smooth; let cool for 10 minutes.
- Whisk together eggs, vanilla extract, and salt in another bowl; combine with the cooled chocolate mixture.
- Pour ganache into the crust and bake for 20-25 minutes until edges are firm but center is slightly wobbly. Cool on a wire rack before refrigerating for 30 minutes.
- To make the glaze, heat reserved coconut milk with maple syrup and water in a small pot; remove from heat when warm and add chocolate until melted.
- Pour glaze over the tart; let set for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 260
- Sugar: 9g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg