Chocolate Coconut Almond Tart (GF) Recipe

Name: Chocolate Coconut Almond Tart (GF)
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 8-10 servings
Ingredients: 1 cup (140g) unsalted whole almonds; 1 cup (90g) almond flour; 2 Tablespoons pure maple syrup; 3 Tablespoons coconut oil, melted; 3 four ounce bittersweet chocolate bars, coarsely chopped (12 ounces total)*; 1 Tablespoon pure maple syrup; 13.5 ounce can full-fat coconut milk (shake up the can before using)*; handful unsweetened coconut, almonds, pinch sea salt

Ingredients

1 cup (140g) unsalted whole almonds
1 cup (90g) almond flour
2 Tablespoons pure maple syrup
3 Tablespoons coconut oil, melted
3 four ounce bittersweet chocolate bars, coarsely chopped (12 ounces total)*
1 Tablespoon pure maple syrup
13.5 ounce can full-fat coconut milk (shake up the can before using)*
handful unsweetened coconut, almonds, pinch sea salt

PREP TIME 2h30m	COOK TIME 10m	TOTAL TIME 2h40m
YIELD 8-10 servings

Instructions

Preheat the oven to 300°F (149°C).
For the crust: Using a food processor, almonds and almond flour together until almonds are coarsely chopped. And the maple syrup and melted coconut oil. Pulse until the mixture is combined and crumbly. See photo above.
Using floured fingers or the bottom of a flat and lightly floured measuring cup, press the dough evenly into a 9-inch tart pan. You want it extremely tight in the pan. Set tart pan on a baking sheet and bake for 10-12 minutes or until lightly golden brown. (Pie weights are optional for pre-baking. I don't use them with this crust, but you absolutely can!)
Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling.
For the filling: Place chopped chocolate into a medium bowl. Add maple syrup on top. Set aside. In a small saucepan over medium heat, bring coconut milk to a boil. Once boiling, pour over chopped chocolate/maple syrup. Stir until completely combined and smooth.
Pour filling into crust. Top with shredded coconut, sliced almonds, and sea salt.
Cover loosely and refrigerate for 3-4 hours or overnight and up to 2-3 days.
Once completely set, slice and serve. Cover and store leftover tart in the refrigerator for up to 5 days.