🌰 1 ½ cups almond flour
🥄 ¼ cup maple syrup or agave syrup
🛢 3 tablespoons melted coconut oil
🧂 ¼ teaspoon salt
🥄 1 teaspoon vanilla extract
For the Chocolate Filling:
🍫 1 cup dark chocolate (vegan, chopped or chocolate chips)
🥛 1 cup full-fat coconut milk (or cashew cream for extra richness)
🍯 2 tablespoons maple syrup or agave syrup
🌿 1 teaspoon vanilla extract
🥄 1 tablespoon unsweetened cocoa powder (optional, for a deeper flavor)
🧂 Pinch of salt
Instructions
📌 1. Prepare the Almond Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, maple syrup, coconut oil, salt, and vanilla until it forms a dough.
- Press the dough evenly into a 9-inch tart pan (with removable bottom).
- Bake for 10-12 minutes until lightly golden. Let cool.
📌 2. Make the Chocolate Filling
- Heat coconut milk in a saucepan over medium heat until warm (don’t boil).
- Remove from heat and stir in chocolate, maple syrup, vanilla, cocoa powder, and salt until smooth.
- Let the mixture cool slightly, then pour into the cooled crust.
📌 3. Chill & Set
- Refrigerate for at least 2 hours (or overnight) until the filling is firm.
📌 4. Serve & Enjoy!
- Garnish with toasted almonds, cocoa powder, or berries before serving.
