• GLUTEN-FREE, GRAIN-FREE
• 55 MIN, PLUS 3-5 HOURS CHILLING TIME
• SERVES 6-8

Ingredients

Crust

• 1 ½ cups almond flour
• ½ cup cocoa powder
• ¼ cup cane sugar
• 6 tablespoons plant-based butter, melted

Filling

• 1 14-ounce can coconut milk
• 6 tablespoons cane sugar
• 4 egg yolks
• 1 ounce semi-sweet chocolate, finely chopped

Topping

• 1-2 tablespoons cocoa powder
• 1 ounce semi-sweet chocolate, chopped
• 1 teaspoon neutral oil

Directions

1. Preheat oven to 350°F. Combine almond flour, cocoa powder, and sugar in a bowl. Pour in melted butter and mix until fully incorporated.
2. Place mixture in a lightly greased 7-8” tart pan and press to form a crust. Prick the crust with a fork and bake for 10-15 minutes.
3. In a small saucepan, whisk egg yolks and sugar until blended. Then whisk in coconut milk. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir until melted. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
4. When filling has cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3-4 hours.
5. To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double boiler, then drizzle over tart. Chill for an hour before serving.