Gluten Free Chocolate Tart
Ingredients
Crust
-
2 ¼
cups
almond flour
-
⅓
cup
cocoa powder
-
¼
cup
coconut oil, melted
-
¼
cup
maple syrup
-
1
tsp
vanilla
-
pinch
salt
Filling
-
13.5
oz
coconut milk
-
3
cups
chocolate chips
-
¼
tsp
salt
-
½
tsp
vanilla
-
optional
fresh raspberries for topping
Instructions
- 1. Preheat the oven to 350°F and grease a 9.5 inch pie dish with non-stick spray.
- 2. In a bowl, mix almond flour and cocoa powder.
- 3. Stir in melted coconut oil, maple syrup, vanilla, and salt.
- 4. Press the mixture into the bottom and sides of the pie dish, then bake for 20 minutes.
- 5. Let the pie crust cool while preparing the filling.
- 6. In a double boiler, melt together chocolate chips and coconut milk, stirring often for about 10 minutes.
- 7. Once melted, turn off the heat and add salt and vanilla.
- 8. Pour the chocolate filling into the cooled pie crust and top with raspberries if desired.
- 9. Refrigerate for at least 4 hours before serving.
- 10. Top with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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