Vegan Chocolate Tart
Ingredients
The crust
-
1 ½
cups
almond flour
-
¼
teaspoon
kosher salt
-
3 ½
tablespoons
coconut oil
-
1
tablespoon
light agave nectar
The filling
-
10
ounces
good-quality dark chocolate
-
¾
cup
full-fat coconut milk
-
½
teaspoon
pure vanilla extract
-
¼
teaspoon
instant espresso powder
The topping
-
to taste
fresh raspberries
-
to taste
blueberries
-
to taste
toasted sliced almonds
Instructions
- Coat a tart pan with baking spray and set aside.
- In a food processor, combine almond flour and salt, then add coconut oil and agave, pulsing until moistened.
- Press the crust mixture into the tart pan and place it in the freezer.
- Melt the chocolate in a bowl over simmering water, then stir in coconut milk, vanilla, and espresso until smooth.
- Pour the filling into the chilled crust and smooth it out.
- Decorate with berries and almonds, then refrigerate until set for about 4 hours.
- Let the tart rest at room temperature before slicing and serving.
Nutrition Facts (estimated)
Servings
10
Calories
363
Total fat
30g
Total carbohydrates
20g
Total protein
6g
Sodium
20mg
Cholesterol
1mg
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