How To Make Salted Dark Chocolate Tart
This dark chocolate tart is a gluten-free, decadent dessert, made with a sweet almond crust, and packed with a smooth and rich dark chocolate filling.
Preheat the oven to 350 degrees F.
Stir together the almond flour, cocoa powder, coconut oil, maple syrup, and sea salt in a bowl until evenly combined.
Press the crust mixture evenly into the bottom of a 9-inch tart pan or pie dish.
Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
Heat the coconut milk on the stovetop or in the microwave until simmering.
Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it. Wait for 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.
Stir in the vanilla extract and salt until combined.
Pour the chocolate filling into the baked crust, then smooth the top with a spoon until it is even.
Refrigerate for at least 2 hours, or until firm.
Serve chilled, sprinkled with flaky sea salt, and enjoy!
- Calories: 672.29kcal
- Fat: 54.38g
- Saturated Fat: 28.98g
- Trans Fat: 0.02g
- Monounsaturated Fat: 8.15g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 39.20g
- Fiber: 10.07g
- Sugar: 19.22g
- Protein: 12.07g
- Cholesterol: 1.70mg
- Sodium: 336.26mg
- Calcium: 79.96mg
- Potassium: 760.24mg
- Iron: 8.83mg
- Vitamin A: 1.13µg
- Vitamin C: 0.42mg
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