Gluten-Free Chocolate Pecan Tart

• Vegan
• Gluten free
• Paleo

• Condiments

  • 1/4 cup Almond butter, creamy unsalted
  • 8 tbsp Maple syrup

• Baking & Spices

  • 270 packed g 2 cups almond flour
  • 1/2 tsp Baking soda
  • 4 tbsp Cocoa powder
  • 8 oz Dark chocolate
  • 1/4 tsp Salt
  • 2 pinches Salt
  • 1/4 tsp Sea salt
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 8 tbsp Coconut oil

• Nuts & Seeds

  • 1 2/3 cups Pecans, raw unsalted

Found on saltedplains.com

Description

Ingredients

• For crust:
• 2 cups almond flour, packed, about 270g
• 4 tablespoons cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons maple syrup
• 4 tablespoons coconut oil, melted
• For pecan topping:
• 1⅔ cups raw, unsalted pecans
• ¼ cup creamy unsalted almond butter
• ¼ cup + 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• couple pinches of salt
• For dark chocolate filling:
• 8-ounces dark chocolate, broken in pieces
• 4 tablespoons coconut oil, melted
• ½ teaspoon pure vanilla extract
• 1 tablespoon maple syrup, room temperature
• ¼ teaspoon sea salt

Directions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Add maple syrup and coconut oil. Blend with a fork until liquid is evenly distributed and the mixture resembles wet sand.
• Press crust mixture into bottom and up sides of tart pan. Bake for 10-11 minutes or until crust has started to turn golden brown. Remove from oven and cool in pan on a wire rack. Turn the oven to 300 degrees.
• While the crust is cooling, spread pecans on a baking sheet and roast for 3-5 minutes, careful to not burn. Remove and allow to cool.
• Place chocolate in a microwave safe bowl, melt chocolate at 30 second intervals in the microwave, stirring after each interval. When the chocolate has melted, whisking quickly, add the coconut oil, vanilla extract, maple syrup, and salt. Pour chocolate filling into prepared crust and smooth with a spatula. Set aside.
• In a small saucepan, combine almond butter and maple syrup on low heat, stirring occasionally. Once thoroughly combined, add vanilla extract and salt. Place nuts in medium bowl and add almond butter mixture. Stir until nut mixture is evenly coated.
• Gently spoon the nut mixture on top of chocolate filling in an even layer. Refrigerate for at least 1 hour, or until filling has set. Allow tart to sit out at room temperature for at least 30 minutes before serving. Cut with a warm, dry knife.