ingredients

Crust

• 170 g almond flour

• 3 tbs raw cacao

• 3 tbs coconut oil

• 2 tbs maple syrup

• 0.25 tsp salt

Ganache Center

• 380 g full-fat coconut milk, with 2 tablespoons set aside for glaze

• 280 g bittersweet chocolate

• 2 eggs

• 1 tsp vanilla extract

• 0.25 tsp salt

Glaze

• 2 tbs coconut milk, taken from can above

• 55 g bittersweet chocolate

• 1 teaspoon maple syrup

• 1 tablespoon water

instructions

Preheat your oven to 180 degrees.

Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.

Bake the crust for 10-12 minutes or until starting to firm. Remove and cool on a wire rack.

To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.

In a small bowl whisk the eggs with the vanilla and salt. Add to the cooled chocolate and stir together.

Pour the ganache filling into the crust and cook for 20-25 minutes. When it's done, the center will still be wobbly, but the edges should look firm. The center will continue to firm as it cools. Remove the tart from the oven and cool in the tart pan on a wire rack for 30 minutes. Then, refrigerate for 30 minutes.

To make the glaze, heat the coconut milk, maple syrup and water in a small pot on medium heat. Turn off the heat and add the chocolate, stirring until melted. Alternatively, add all ingredients to a small glass bowl and microwave in 15-second increments until melted.

Pour the glaze on top of the tart, tipping the pan in a circular motion to spread t aze across the top. Let the glaze set for 30 minutes, then serve.

necessities

medium and small bowl, 22 cm tart pan