Gf chocolate almond tart

 

• ▢ 120 g / 1 ¼ cup almond flour 
• ▢ 70 g / ¾ cup unsweetened shredded coconut
• ▢ 1 medium egg
• ▢ 200 ml ¾ cup coconut cream
• ▢ 50 ml / ¼ cup coconut oil melted
• ▢ 10 drops stevia or more, depending on your sweet tooth
• ▢ 2 tbsp and 1 tsp cacao powder unsweetened 
• ▢ 1 teaspoon vanilla extract
• ▢ pinch of salt
• ▢ small handful of chopped hazelnuts to garnish

• Preheat the oven to 350°F.
• Mix the shredded coconut, almond flour and the egg in a food processor until it forms a doughy ball.
• Press the dough into abating pan lined with parchment paper. 
  Make the crust 2 fingers high on the sides.
• Bake the tart base for 20 minutes or until lightly browned. 
  Remove from the oven and let cool.
• Now make the chocolate ganache. Melt the coconut oil, then stir in the coconut cream, cacao powder, vanilla essence, pinch of salt and the stevia or powdered erythritol. Taste and adjust the sweetener if necessary.
• Pour into the cooled tart base and place in the fridge until fully set (ca 1 ½ hours).
• Before serving, dry-roast some chopped hazelnuts in a pan on medium heat until golden. Sprinkle over the tart and enjoy.