Ingredients:

  • 2 cups (200g) blanched almond flour
  • 3 tbsp (25g) raw cacao powder
  • 1/4 cup (60ml) melted coconut oil
  • 2 tbsp (30ml) Grade A maple syrup
  • 1/4 tsp fine sea salt
  • 9 oz (255g) dark chocolate (70% or higher), finely chopped
  • 1 cup (240ml) full-fat coconut milk
  • 1 tsp pure vanilla bean paste
  • 1/2 tsp espresso powder
  • 1/2 tsp flaky sea salt

Instructions:

  1. Preheat the oven to 180°C and lightly grease your tart pan.
  2. Combine the 200g almond flour, 25g cacao powder, and 1/4 tsp sea salt in a bowl. Note: Stir well to remove any large almond clumps.
  3. Stir in the 60ml melted coconut oil and 30ml maple syrup until it looks like wet sand.
  4. Press the mixture firmly into the bottom and up the sides of your tart pan until it forms a solid, even layer.
  5. Bake for 12 mins until the edges look dry and smell toasted. Note: It will still feel a bit soft but firms up as it cools.
  6. Warm the 240ml coconut milk in a saucepan over medium heat until it just starts to simmer.
  7. Pour the hot milk over your finely chopped dark chocolate, vanilla paste, and espresso powder.
  8. Whisk the mixture slowly from the center outward until it becomes glossy and perfectly smooth.
  9. Pour the chocolate filling into your cooled crust and tap the pan on the counter to remove air bubbles.
  10. Chill in the fridge for 2 hours until the filling is firm to the touch.