Gluten-Free Chocolate Tart with Creamy Ganache
Ingredients
Crust
- 3 cups almond meal
- 4 tablespoons maple syrup
- 1/2 cup melted coconut oil
- 1/4 cup cocoa powder
- 1 teaspoon probiotics or ashwagandha (optional)
Ganache
- a full can of coconut milk
- 15 ounces dark dairy-free chocolate, chopped
- a dash of vanilla powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preparation
Preheat oven to 350F and grease a circular tart pan.
Press the crust mixture into the tray.
Poke holes lightly with a fork.
Place pie weights in the center to keep it from rising and bake for 11 minutes.
Remove from oven, remove pie weights, and bake for another 10 minutes.
Cool on a wire rack.
Place chocolate in a medium bowl.
Put coconut milk in a saucepan and bring to a boil. Turn off heat, pour over chocolate, wait 5 minutes, stir until creamy, pour into cooled tart shell, and refrigerate.
