Gluten free AND vegan? Why 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.
For the crust
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup olive oil
- 3 Tbsp maple syrup
- 1/2 tsp salt
For the filling
- 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.