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

  1. Preheat the oven to 350°F.

  2. In a food processor or bowl, combine almond flour, coconut oil, egg white, maple syrup, and salt until a dough forms.

  3. Press dough into a greased tart pan.

  4. Use a fork to poke holes, or “dock” the base of the crust. Base crust for 15-17 minutes or until golden.

  5. Let cool.

  6. 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.

  7. Place chocolate chips in a heat-safe bowl. Pour the hot coconut milk over top, stirring until smooth.

  8. Pour into the cooled crust, and refrigerate until set, approximately 2-4 hours.

  9. Slice and enjoy!