INGREDIENTS :
2 cups almond flour meal .
1/4 cup melted coconut oil .
3 tbsp of maple syrup .
1/2 tsp Himalayan pink salt.
Filling.
1 1/2 cup canned coconut milk.
1 tbsp of coconut oil .
1/2 lbs of dark vegan chocolate or more if you like super chocolaty, chopped .
1/2 tsp Himalayan pink salt.
1 tsp pure vanilla extract .
3 tsp of maple syrup (optional) .
Toppings: organic strawberries or any other organic berries.
Check also : Mascarpone Vanilla Cream Cake
METHOD :
Mix crust ingredients together in a bowl and then put it on a parchment paper lined tart pan. Distribute the crust evenly, pressing around the edges.
Poke few holes in the center of the crust with fork then bake the crust for 15 min at 350 F oven.
Take it out and set it aside.
Filling.
Heat the coconut milk in a sauce pan and bring it to a gentle boil.
Lower the heat then add the coconut oil, chopped chocolate pieces, maple syrup, vanilla, salt.
Combine until the filling is smooth.
Pour the filling into the crust slowly. Carefully transfer the tart to the fridge and leave for at least for 3 hours to set.
Best to leave it up to 5 hours or overnight in the fridge.
Once the tart is cool, decorate with berries!
You may also like : Vegan banana choc chip muffins
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