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In a mixing bowl, combine the almond flour, cocoa powder, melted coconut oil, maple syrup, and a pinch of salt. Mix until the ingredients come together to form a dough.
Press the dough into a 9-inch tart pan with a removable bottom, making sure to cover the bottom and up the sides evenly. You can use your fingers or the back of a spoon to do this.
Prick the bottom of the crust with a fork to prevent air bubbles while baking.
Bake the tart crust in the preheated oven for about 10-12 minutes or until it’s set. Remove it from the oven and let it cool completely.
For the Chocolate Filling:
In a saucepan, heat the full-fat coconut milk over medium heat until it begins to simmer. Remove it from heat immediately.
Place the dairy-free dark chocolate chips in a heatproof bowl. Pour the hot coconut milk over the chocolate chips and let it sit for a minute to melt the chocolate.
Stir the chocolate and coconut milk mixture until it’s smooth and well combined. If needed, you can gently heat it in the microwave in short intervals, stirring in between, until fully melted and smooth.
Stir in the maple syrup and vanilla extract into the chocolate mixture, ensuring they are well incorporated.
Assembly:
Pour the prepared chocolate filling into the cooled tart crust.
Smooth the top with a spatula.
Refrigerate the tart for at least 2-3 hours or until the filling is set.
Nutrition Facts:
(recipe makes 8 servings):
Calories: 350
Total Fat: 28g
Saturated Fat: 15g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 25g
Dietary Fiber: 5g
Sugars: 13g
Protein: 5g
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