We’ve all heard by now how good coconut oil is for us. It’s one of my core ingredients in many sweet recipes. This decadent chocolate tart is dairy free, gluten free, sugar free and raw. It also won’t give you a nasty sugar spike and crash like many other “clean” desserts, which are laden with hidden sugars.
Ingredients for crust
- 1 1/2 cups almond flour
- 3 Tbsp. brown rice malt syrup
- 3 Tbsp. coconut oil
- 1⁄4 cup raw cacao powder
- pinch Himalayan sea salt
Ingredients for filling
- 1⁄2 cup raw cacao powder
- 3 Tbsp. coconut oil
- 1 cup brown rice malt syrup
- pinch Himalayan sea salt
Directions
For the crust, process all ingredients until blended, and press into the bottom and sides of a tart tin.
Freeze the tin while you prepare the filling.
Process all filling ingredients until combined and smooth.
Remove crust from freezer and pour the filling mixture into the crust.
Return to freezer until the mixture is set (at least an hour).
Remove 5 minutes before serving, and return any leftovers to refrigerator.
Adapted from the Coconut Oil: 50 Recipes for Inside + Out eBook
Hālau 'Aha Hui Lānākila 