Serves 12

For the Crust:

  • 220g ground almonds
  • 60g cococnut oil (melted)
  • 60g honey

For the Filling:

  • 300g cooking dark chocolate
  • 1 tin full fat coconut milk
  • 1tsp vanilla bean paste
  • pinch salt (optional for serving)

Protein: 5g

Carbs: 22g

Fat: 28g

Calories 357


For the crust:

  • Pre heat the oven to 180°c.
  • Grease and line a 9inch tin.
  • In a large bowl mix together the almonds, melted coconut oil and honey to make a crumbly pastry.
  • Press the pastry into the tin, going up the sides and into the grooves. Make sure it is the same thickness all the way around the tin.
  • Bake in the oven for 10mins until it start to turn a little golden.
  • Leave in the tin to cool.

For the Filling:

  • Chop the chocolate into cubes.
  • In a bain marie melt down the dark chocolate.
  • Warm the coconut milk through and slowly add to the melted chocolate to make a super smooth and creamy filling.
  • Stir through the vanilla bean paste
  • Pour the silky chocolate mix into the cooled tart tin.
  • Place in the fridge to two hours to set.
  • Sprinkle the top with a touch of sea salt (optional) and slice to serve.

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