Cocoa Nibs Dark Chocolate Tart
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Modern American
Servings
4-6 servings
Prep Time
20 minutes
Cook Time
240 minutes
Gluten free AND vegan? What kind of sorcery is this dark chocolate tart? Chef Ryan Wiebe shares his recipe for this intensely chocolate tart with the perfect amount of bitter and sweet. Our Cocoa Nibs are roasted superfood powerhouses loaded with antioxidants, fiber, iron, and magnesium. Add these little flavor bombs to baked goods and desserts or finish any dish with a sweet little crunch.
Author: Chef Ryan Wiebe
Ingredients
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup olive oil
- 3 Tbsp maple syrup
- 1/2 tsp salt
- 1 1/2 cups coconut milk
- 16 oz of dark chocolate, chopped
- 1 tsp vanilla
- 1/4 cup Spiceology Cocoa Nibs
- Spiceology Flakey Salt for finishing
For the crust
For the filling
Directions
Pre-heat oven to 350°F.
- Mix your almond flour, cocoa powder and salt together. Add in your olive oil and maple syrup.
- Place almond mixture into tart pan (with a removable bottom) and form around. Bake for 12 minutes, remove and cool completely.
- For the filling, heat your coconut milk until simmering. Pour the coconut milk over your chopped chocolate and mix until smooth. Add in your vanilla and Spiceology cocoa nibs. Pour into your cooled tart shell and evenly spread it out. Top with more cocoa nibs and place in fridge for 4 hours until completely set.
- Cut and top with flaky salt and enjoy this decadent dessert.