This chocolate tart is for the chocolate lovers out there. It’s a quick one to prepare, but feels elegant and decadent at the same time. This recipe makes 6 individual servings (made in a muffin tin). You can always double the recipe and make it in a pie dish for a larger group.
Ingredients:
Crust:
¾ cups almond flour
2 tbsp unsweetened cocoa powder
1 tbsp maple syrup
2 tbsp melted coconut oil
½ tsp vanilla
⅛ tsp sea salt
Filling:
¾ cup full fat coconut milk
1 ¼ cup dark chocolate chips
1 tsp vanilla
Directions:
Line a muffin tin with 6 muffin liners.
Stir the crust ingredients in a bowl until well combined. Spoon an even amount into each muffin liner and press firmly until there’s a relatively even layer. Set aside. (You might have some leftovers – you can crumble it on top of yogurt for a decadent snack).
Next, whisk the can of coconut milk before measuring out ¾ cup. Then heat it in a small saucepan until simmering. Place your chocolate chips in a bowl and then pour the coconut milk on top. Wait one minute. Don’t skip this step!! Then slowly stir until smooth. Add in the vanilla extract and stir until combined.
Spoon the chocolate filling into the muffin cups. Place in the refrigerator for about 2 hours or until firm. If it’s not firming up or you need it sooner, you can place in the freezer and then allow it to come to room temperature (or closer to it) before serving.
Some serving suggestions: top with flaky sea salt, berries, orange zest, crushed pistachios, or a dollop of whipped cream.
