Mmmm chocolate almond tart...I make mine using a grain free pastry and sugar-free ganache. I like to serve with a blob of coconut yoghurt and fresh raspberries. Yummy!
Ingredients
Pastry
1.5 cups blanched almond flour
6 tablespoons cocoa
1/2 cup tapioca flour
Pinch of Himalayan salt
1 large egg white
1/4 cup maple syrup
1/4 cup coconut oil
Filling
170g dark chocolate
2/3 cup coconut cream
Pinch of salt
Topping
Toasted almonds
Method
Preheat the oven to 180. Mix the dry ingredients together and later add the wet ingredient
And mix until a dough forms. Roll out dough and place into lightly greased tart case. Bake for 25 minutes until firm.
To make the filling, place the chocolate in a heatproof bowl and set aside.
Pour the coconut cream into another heatproof bowl. Microwave until melted.
Pour the cream over the chocolate and stir until the chocolate melts completely. Pour into cooled pastry case and place in fridge to set. Finally add some chopped toasted almonds to serve. Slice and serve with coconut yoghurt and raspberries.
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