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GLUTEN FREE CHOCOLATE GANACHE TART
Yield: 16 servings
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil, melted
3 Tbsp. maple syrup
1/2 tsp. salt, divided
1 (13.6 oz.) can full fat coconut milk
1 lb. dark chocolate, chopped
1 tsp. vanilla extract
Flaky sea salt for garnish, optional
Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom with cooking spray and set aside.
In a large bowl, combine almond flour, cocoa powder, coconut oil, maple syrup and ¼ tsp. salt. Transfer mixture to prepared tart pan and firmly press mixture into the bottom and up the side of the pan in an even layer. Place tart pan on a cookie sheet and bake for 10 to 12 minutes, or until crust is firm and dry. Let cool completely on a wire rack.
Heat coconut milk in a small saucepan over medium heat until simmering. Remove pan from heat and add in chocolate. Let stand for 1 minute and then gently whisk until smooth. Stir in vanilla extract and remaining ¼ tsp. salt.
Pour chocolate mixture into prepared tart shell. Refrigerate, uncovered, for 2 hours or until set.
Serve chilled; sprinkle with flaky sea salt, if desired.
Per Serving: Calories 340, Total Fat 26g (Saturated 13g, Trans 0g), Cholesterol 0mg, Sodium 85mg, Total Carbohydrate 24g (Dietary Fiber 4g, Total Sugars 16g, Includes 15g Added Sugars), Protein 5g, Vitamin D 0%, Calcium 6%, Iron 20%, Potassium 8%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.