Chocolate Coconut Almond Tart

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 300°F (149°C).
2. In a food processor, pulse the almonds and almond flour until the almonds are coarsely chopped. Add the maple syrup and melted coconut oil, then pulse until the mixture is combined and crumbly.
3. Press the dough evenly and very firmly into a 9-inch tart pan, using floured fingers or the bottom of a flat, lightly floured measuring cup. Set the pan on a baking sheet and bake 10-12 minutes, or until lightly golden brown.
4. Move the crust to a wire rack to cool slightly while you make the filling.
5. Put the chopped chocolate in a medium bowl and add the 1 tablespoon maple syrup on top. In a small saucepan over medium heat, bring the coconut milk to a boil, then pour it over the chocolate and syrup and stir until smooth.
6. Pour the filling into the crust and top with the coconut, sliced almonds and a pinch of sea salt.
7. Cover loosely and refrigerate 3-4 hours, or overnight (up to 2-3 days), until completely set.
8. Slice and serve. Keep leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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