Berry Chocolate Tart with Fresh Berries and Almond Dark Chocolate
Ingredients
Crust
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil or coconut butter
- 3 tablespoons maple syrup
- 1/2 teaspoon fine sea salt
Chocolate Filling
- 1 1/2 cups coconut milk
- 16 ounces @chocolove NO Sugar Added Almonds & Sea Salt Dark Chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Toppings
- @chocolove Chocolate Chips
- Chocolate flakes
- Fresh blackberries
- Fresh blueberries
Preparation
Prepare the Crust
Preheat the oven to 350°F (175°C).
In a bowl, combine almond flour, cocoa powder, melted coconut oil or coconut butter, maple syrup, and fine sea salt. Mix until evenly combined.
Press the crust mixture evenly into the bottom of a 9-inch tart pan.
Bake for 12 minutes, or until the crust feels dry and firm.
Remove from the oven and transfer to a wire rack to cool.
Prepare the Chocolate Filling
While the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering.
Place the NO Sugar Added Almonds & Sea Salt Dark Chocolate in a bowl, and pour the coconut milk evenly over it.
Wait for 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.
Stir in the vanilla extract and fine sea salt until well combined.
Assemble and Chill
Pour the chocolate filling into the baked crust and smooth the top with a spoon until even.
Refrigerate the tart for at least 2 hours, or until the filling is firm.
Serve
Serve the chocolate tart chilled, topped with chocolate chips, chocolate flakes, fresh blackberries, and fresh blueberries.
