Ingredients:

  • 1 cup (140g) unsalted whole almonds
  • 1 cup (90g) almond flour (spooned & leveled)
  • 2 tablespoons (30ml) pure maple syrup
  • 3 tablespoons (42g) coconut oil, melted
  • 3 (4-ounce/113g) bittersweet chocolate bars, coarsely chopped (12 ounces/340g total)
  • 1 tablespoon (15ml) pure maple syrup
  • 1 (13.5-ounce/400ml) can full-fat unsweetened coconut milk (shake well before opening)
  • Handful unsweetened shredded coconut, for topping
  • Handful sliced almonds, for topping
  • Pinch of sea salt, for topping

Instructions:

  1. Preheat oven to 300°F (149°C).
  2. Process almonds and almond flour in a food processor until coarsely chopped.
  3. Add maple syrup and melted coconut oil; pulse until combined and crumbly.
  4. Press mixture firmly and evenly into a 9-inch tart pan.
  5. Bake for 10-12 minutes, or until lightly golden brown.
  6. Remove from oven and let cool slightly on a wire rack.
  7. Place chopped chocolate in a medium bowl and drizzle with maple syrup.
  8. Heat coconut milk in a small saucepan over medium heat until boiling.
  9. Pour hot coconut milk over chocolate and maple syrup; stir until smooth and completely melted.
  10. Pour chocolate filling into the cooled crust.
  11. Sprinkle with shredded coconut, sliced almonds, and sea salt.
  12. Cover loosely and refrigerate for at least 3-4 hours, or preferably overnight, until firm.
  13. Slice and serve cold.