Almond Flour Crust:
- 1 cup firmly packed, finely ground blanched almond flour
- 1/2 cup coconut oil, melted
- 1 Tbsp. honey or maple syrup
- 1 tsp. cinnamon
- 1/4 tsp. sea salt
Dark Chocolate Layer:
- 10 ounces high-quality organic dark chocolate. *I recommend 85% dark chocolate. Stevia sweetened chocolate works great here, too.
- ⅓ cup coconut oil
- Flakey sea salt, for topping
- Make crust. Preheat the oven to 350° F. Very lightly grease an 8×8 square pan with coconut oil. Tip: Line with parchment paper strips (in a criss-cross) that hang over the sides so you can pull the tart out after it sets.
- In a large bowl, add all of the crust ingredients and mix very well. The dough will be crumbly like sand and should come together when you squeeze in your hands. If it seems too try, you may add another tablespoon of coconut oil.
- Add the crust mixture to the tart pan and press down firmly into the pan, evenly across the bottom and the sides.
- Bake for 12-15 minutes until golden brown and set.
- Let cool for at least 30 minutes.
Prepare the filling once crust is cooled:
- In the top of a double boiler, melt the chocolate with the coconut oil.
- Mix really well to combine, checking on it every minute or so.
- Pour evenly into the prepared and cooled tart shell.
- Transfer the tart to the refrigerator for about 30 minutes to set ever so slightly, and then sprinkle the top with sea salt.
- Continue to set in the refrigerator for at least 4 hours before serving (but overnight is best).
- Once cooled, pull tart out gently by the parchment handles you’ve made.
- Cut into 1-2″ squares after about 10 minutes in room temperature.
- Top with a little whipped coconut cream, if desired.
- Store leftovers covered in the refrigerator.