Spiced Chocolate Tart
Active time: 45 minutes
Total time: 3-5 hours
Serves: 8-10
No meal is complete without dessert, and this show stopped tart is the ultimate chocolate lover’s dream. A silky smooth chocolate ganache is spiked with warm s[ices like cinnamon, ginger, and cardamon. Thanks to rich coconut milk, this decadent dessert is completely dairy-free. Whip up this vegan, gluten-free tart in advance, and prepare to impress!
Equipment
8-9 inch tart pan
Food processor, optional
Ingredients
2 cups almond flour
3 tbsp coconut oil, melted
1 egg white
1 tbsp maple syrup
1/4 tsp sea salt
Filling
1 1/2 cup coconut milk, canned
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ginger, ground
1/4 tsp cardamom
1/4 tsp sea salt
2 cups bittersweet chocolate chips
Preparation
Preheat the oven to 350°F.
In a food processor or bowl, combine almond flour, coconut oil, egg white, maple syrup, and salt until a dough forms.
Press dough into a greased tart pan.
Use a fork to poke holes, or “dock” the base of the crust. Base crust for 15-17 minutes or until golden.
Let cool.
Meanwhile, heat coconut milk in a small saucepan until it begins to bubble. Remove from heat and whisk in vanilla, cinnamon, ginger, cardamom, and sea salt.
Place chocolate chips in a heat-safe bowl. Pour the hot coconut milk over top, stirring until smooth.
Pour into the cooled crust, and refrigerate until set, approximately 2-4 hours.
Slice and enjoy!