Ingredients
1cupwhole almonds,unsalted
1cupalmond flour,spoon and leveled
2tbsppure maple syrup
3tbspcoconut oil,melted
12ozbittersweet chocolate bars,coarsely chopped
1tbsppure maple syrup
13.5ozfull fat coconut milk,(1 can), shake up the can before using
handfulunsweetened coconut
handfulalmonds
pinchsea salt
Preparation
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!
