Rich Chocolate Tart, Vegan and Gluten-Free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tbsp Cacao powder, raw

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 2 tbsp Coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1/2 tsp Baking soda

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 Almond flakes

• Dairy

  • 2 tbsp Hazelnut butter

• Liquids

  • 3 tbsp Water, pure

Found on theawesomegreen.com

Description

Ingredients

• For crust
• 1&1/2 cup almond flour
• 1 tbsp maple syrup
• 2 tbsp coconut butter
• ½ tsp baking soda
• 3-4 tbsp pure water, very cold
• For filling
• 1 cup coconut milk
• 2 tbsp raw cacao powder
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 2 tbsp hazelnut butter
• For garnish
• Almond flakes, pecan nuts

Directions

• Preheat the oven at 180ºC/356ºF.
• Add all crust ingredients in a food processor and pulse to obtain a dough. Cover with plastic foil and refrigerate for 10 minutes.
• Grease a tart tin win coconut oil, add the almond dough, press and spread with your fingers onto the whole tin.
• Bake in the oven for 20 minutes or until golden brown, remove and let cool.
• In a large bowl add coconut milk, coconut oil, cacao powder, maple syrup and hazelnut butter and mix to obtain a smooth cream.
• Fill the crust with the cream, top with almond flakes and pecan nuts, cover with foil and cool in the refrigerator for at least one hour.