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Dairy-free Chocolate Tart

Servings: 12

Ingredients

Crust:

  • 1 cup raw almonds
  • 1/2 cup raw walnuts
  • 1/2 cup raw pecans
  • 1/2 cup unsweetened shredded coconut
  • pinch of sea salt
  • 1/4 cup unrefined organic coconut oil melted
  • 1/4 cup raw honey or pure maple syrup

Ganache:

  • 1 x 14 oz can unsweetened organic coconut milk
  • 1/2 cup coconut butter or your favorite nut butter
  • 1/3 cup raw honey or pure maple syrup
  • 10 oz semisweet 72% dark chocolate chips or bar, chopped
  • 2 tsps vanilla extract

Optional:

  • flaky sea salt for serving

Instructions

  • Preheat your oven to 350 degrees f.

To make the crust:

  • Place the nuts and coconut in a food processor and pulse until coarsely ground.
  • Add salt, coconut oil, and honey then pulse a few more times until wet and sticky.
  • Transfer to a 10-inch tart pan and press into an even layer.
  • Bake for 18-20 minutes in your preheated oven, or just until golden. Allow it to cool while you make the ganache.

To make the ganache:

  • Place your coconut milk, honey, and coconut butter into a saucepan. Heat over medium-high heat and whisk constantly using a hand blender or a milk frother until smooth and bubbly.
  • Remove from the heat.
  • Immediately add your chopped chocolate and allow it to sit for 5 minutes in the hot milk mixture, until it melts.
  • Add the vanilla then whisk until smooth and the chocolate is fully melted. Your ganache should already be considerably thick at this point, see photos for reference.
  • Pour your ganache over the nut base in the tart pan.
  • For best results refrigerate for 24 hours (or at least overnight). You may choose to lightly sprinkle your tart with sea salt before serving as I did in the photos.
  • Slice and enjoy!