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For the crust

  • 1¾ cups blanched almond flour
  • ¼ cup cacao powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil melted
  • 2 tablespoons maple syrup

For the filling

  • 8 oz. dark chocolate chopped, I used 80%
  • 1 cup canned full-fat coconut milk

For the topping

  • 1½ cups fresh strawberries sliced
  • 1 tablespoon maple syrup


For the crust

  1. Preheat oven to 350ºF. In a medium-sized mixing bowl, combine the almond flour, cacao powder, and salt. Stir in the melted coconut oil and maple syrup and mix until fully combined.
  2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  3. Bake in center of oven until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely.

For the chocolate ganache

  1. Place the dark chocolate in a bowl. Microwave the canned coconut milk for about 1 to 1 1/2 minutes or until steaming (you can also do this over the stove). Pour the hot coconut milk over the chocolate and let stand for a few minutes. Stir until fully melted and combined. Pour into the cooled crust and transfer to the refrigerator to cool completely, about 1 hour.
  2. In a separate bowl, combine the strawberries and maple syrup. Let macerate.
  3. Top with the strawberries, arranging however you desire. Serve immediately. This tart can also be made a a day or two ahead of time. If you’re planning on making it more than a few hours before needed, wait to add the berries until just before serving.


Recipe source: buzzfeed

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