Paleo Vegan Dark Chocolate Tart
Ingredients
Crust:
- 1 ¼ cup almond four
- ¼ cup tapioca starch or any starch like corn, arrowroot, or potato
- ¼ cup melted coconut oil or butter if you're not dairy-free
- ½ tsp salt
- 3 tbsps pure maple syrup
Filling:
- 1 cup full-fat coconut milk
- 1 cup dark chocolate chips/chopped up bar that fits your dietary needs I used Hu Kitchen paleo and vegan dark chocolate baking gems
- 2 tbsps pure maple syrup
- ½ tsp salt
- 1 tsp vanilla
- Grated zest from 1 naval orange grate every last bit of zest off of it
Instructions
Crust:
- Preheat the oven to 350 degrees fahrenheit (177 celsius). In a medium-sized bowl, mix the almond flour, starch, and salt together. Add the melted oil and maple syrup and mix until a non-sticky paste-like consistency forms. Press this mixture into a tart pan with your fingers or the bottom of a cup. Bake for 15-20 minutes or until golden brown.
Filling:
- In a small saucepan, over medium heat, bring the coconut milk to a simmer. Remove the pot from the stove and add the chocolate. Let the chocolate sit (without stirring) while grating the orange zest. When you have finished grating the zest, stir the chocolate and coconut milk until a silky ganache forms. Add the salt, orange zest, vanilla, and maple syrup and mix well. Pour the filling into the baked crust and let it cool to room temperature. Place the cooled tart into the fridge until the filling is firm. Top with whatever garnishes you wish, serve, and enjoy! Store the remaining tart (if there is any) in the refrigerator.