Ingredients

The following ingredients have 12 Servings
  • 1½ cups (144g) blanched almond flour
  • ¼ cup (21g) unsweetened cocoa powder
  • ¼ cup (50g) coconut oil, melted
  • 1 tablespoon (20g) pure maple syrup
  • ¼ teaspoon kosher salt
  • 1 cup (256g) creamy almond butter
  • 2 tablespoons (40g) maple syrup, you can also use honey
  • 2 tablespoons (16g) coconut flour
  • 2 tablespoons (25g) coconut oil, melted
  • ¼ teaspoon kosher salt, skip if your nut butter is salted
  • 3 ounces dark chocolate, chopped finely
  • 2 tablespoons (32g) creamy almond butter
  • ½ teaspoon flaky sea salt

Instruction

  • Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil.
  • In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the bottom and up the sides of the prepared tart pan(s); set aside or place in the fridge while making the filling.
  • In a mixing bowl, whisk together the almond butter, maple syrup, coconut flour, coconut oil, and kosher salt.
  • Pour the filling into the prepared tart crust or crusts and spread to even out. Place in the refrigerator to set before topping with the chocolate.
  • Once the filling is set, melt the chocolate and almond butter in a microwave-safe bowl for 30 seconds in the microwave. Stir, and then microwave in 15 second increments until it’s completely melted.
  • Spread the melted chocolate on top of the almond butter filling and sprinkle with flaky sea salt.
  • Keep tarts stored in an airtight container in a refrigerator or freezer.