Ingredients
2cupsalmond flour,(almond meal)
¼cupunsweetened cocoa powder
¼cupcoconut oil,melted, or butter
3tbspmaple syrup
½tspfine sea salt
1½cupscoconut milk
1lbdark chocolate,(16 oz), roughly-chopped
1tspvanilla extract
¼tspfine sea salt
flaky sea salt,topping
Preparation
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!
