Chocolate Tart

This is a gluten-free chocolate tart that will satisfy most serious chocoholic is within the guidelines for Autoimmune Solution (AIP), Elimination Diet, Paleo, and Thyroid diets.  

Serves 12
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients

Crust

2 ½ cups almond flour

¼ cup unsweetened cocoa powder

½ tsp sea salt

¼ cup melted coconut oil 

¼ cup maple syrup

For the Chocolate Filling

1 13.5 oz can coconut milk

2 ¾ cups dark chocolate chunks

1 tsp vanilla extract

1/4 tsp kosher salt

Sea salt flakes for topping optional

Directions

1. Preheat the oven to 350 degrees.

2. Add the almond flour, cocoa powder, and sea salt in a bowl. Stir to combine.

3. Add the melted coconut oil or butter  and maple syrup to the dry ingredients and mix until the dough comes together

4. Grease a 9 inch pie plate or tart pan with coconut oil or butter, and press the dough into the pan. 

5. Bake the crust for 30 minutes, and remove from the oven to cool.

6. Heat the coconut milk over medium heat on the stovetop until simmering. Whisk the coconut milk prior to heating so it is very smooth. 

7. Add the dark chocolate chunks to a bowl and carefully pour the coconut milk over top the chocolate. 

8. Let sit for about 30 seconds for the chocolate chunks to melt, then stir together until smooth.

9. Add the vanilla extract and sea salt to the chocolate mixture and stir. 

10. Pour the chocolate mixture onto the crust and smooth the top. 

11. Refrigerate for about 2 hours until the chocolate filling is firm. 

12. Remove from the fridge and sprinkle with flake sea salt. 

13. Cut into slices and serve.

Make it your own

Add 3 Tbsp chocolate or plain collagen powder, step 2 

Substitute grass fed organic butter for the coconut oil, step 3 

Substitute 1 ½ cups coconut, almond or cashew milk for the canned coconut milk, step 6

Add ¼ tsp smoked chipotle powder, step 9