Ingredients:

  • 2 cups (200g) Blanched almond flour
  • 1/4 cup (32g) Raw cacao powder
  • 3 tbsp (45ml) Pure maple syrup
  • 3 tbsp (45ml) Melted coconut oil
  • 1/4 tsp Fine sea salt
  • 9 oz (255g) 70% Dark chocolate, finely chopped
  • 1 cup (240ml) Full-fat canned coconut milk
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Espresso powder
  • 1 tsp Maldon flaky sea salt
  • 1/2 cup Fresh raspberries

Instructions:

  1. Preheat your oven to 350°F (175°C) if you want a toasted crust.
  2. Combine the 2 cups blanched almond flour, 1/4 cup cacao powder, 3 tbsp maple syrup, 3 tbsp coconut oil, and 1/4 tsp fine sea salt in a large bowl.
  3. Firmly press the mixture into the bottom and up the sides of your tart pan. Press until the surface is even and tight.
  4. Bake for 10-12 minutes until the edges look slightly dry and smell fragrant. Let it cool completely.
  5. Place the 9 oz chopped dark chocolate, vanilla, and espresso powder in a medium heat proof bowl.
  6. Warm the 1 cup coconut milk in a small saucepan over medium heat until small bubbles form around the edges but it isn't boiling.
  7. Pour the hot milk over the chocolate and let it sit for 5 minutes. Wait until the chocolate is fully softened before stirring.
  8. Gently whisk the mixture starting from the center, moving outward until the ganache is smooth, dark, and shiny.
  9. Pour the chocolate ganache into the cooled crust. Tap the pan on the counter to remove any air bubbles.
  10. Refrigerate for at least 2 hours until the center is firm to the touch.