How To Make Chocolate Coconut Almond Tart
Indulge yourself with a bite of this gluten-free coconut almond tart, made with a flaky almond crust and luscious chocolate filling, for a decadent dessert!
Preheat the oven to 300 degrees F.
Using a food processor, pulse the almonds and almond flour together until the almonds are coarsely chopped. Add the maple syrup and melted coconut oil. Pulse until the mixture is combined and crumbly.
Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. Set the tart pan on a baking sheet.
Bake for 10 to 12 minutes or until lightly golden brown.
Remove from the oven and place on a wire rack so it can slightly cool.
Place chopped chocolate into a medium bowl. Add maple syrup on top. Set aside.
In a small saucepan over medium heat, bring the coconut milk to a boil. Once boiling, pour over the chopped chocolate/maple syrup. Stir until completely combined and smooth.
Pour the filling into crust. Top with shredded coconut, sliced almonds, and sea salt.
Cover loosely and refrigerate for 3 to 4 hours or overnight and up to 2 to 3 days.
Once completely set, slice and serve. Enjoy!
Cover and store leftover tart in the refrigerator for up to 5 days.
- Calories: 437.81kcal
- Fat: 35.19g
- Saturated Fat: 17.74g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.49g
- Polyunsaturated Fat: 2.26g
- Carbohydrates: 32.05g
- Fiber: 4.95g
- Sugar: 23.18g
- Protein: 7.73g
- Sodium: 250.85mg
- Calcium: 70.35mg
- Potassium: 407.53mg
- Iron: 2.99mg
- Vitamin C: 0.38mg
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