📝 About This Recipe
This decadent masterpiece proves that you don't need dairy to achieve a rich, silky texture and profound chocolate flavor. Featuring a crisp, salt-flecked cocoa crust and a luscious ganache center made with coconut cream, this tart is the ultimate indulgence for any chocolate lover. It is a sophisticated dessert that marries the intensity of dark cocoa with a subtle hint of espresso, making it the perfect centerpiece for elegant dinner parties.
🥗 Ingredients
For the Chocolate Crust
- 1 1/2 cups Almond flour (super-fine)
- 1/4 cup Cocoa powder (unsweetened Dutch-processed)
- 3 tablespoons Maple syrup (pure Grade A)
- 3 tablespoons Coconut oil (melted)
- 1/4 teaspoon Sea salt (fine)
For the Silk Ganache Filling
- 9 ounces Dark chocolate (70% cocoa, finely chopped)
- 1 cup Full-fat coconut milk (canned, shaken well before measuring)
- 1 teaspoon Vanilla extract (pure)
- 1/2 teaspoon Instant espresso powder (to enhance chocolate flavor)
- 1 tablespoon Maple syrup (optional, for extra sweetness)
For Garnish
- 1 pinch Flaky sea salt (Maldon style)
- 1/2 cup Fresh raspberries (rinsed and dried)
- 1 small sheet Edible gold leaf (optional, for a luxury finish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom using a touch of coconut oil.
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2
In a medium mixing bowl, whisk together the almond flour, cocoa powder, and fine sea salt until no lumps remain.
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3
Add the melted coconut oil and 3 tablespoons of maple syrup to the dry ingredients. Stir with a spatula until a dough forms and the flour is fully hydrated.
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4
Press the dough evenly into the bottom and up the sides of the prepared tart pan. Use the bottom of a flat measuring cup to ensure the base is smooth and firm.
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5
Prick the bottom of the crust several times with a fork to prevent air bubbles, then bake for 12-15 minutes. The crust should look matte and feel firm to the touch.
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6
Remove the crust from the oven and let it cool completely on a wire rack before adding the filling. This ensures the crust stays crisp.
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7
Place the finely chopped dark chocolate and espresso powder in a heat-proof glass or metal bowl.
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8
In a small saucepan over medium heat, bring the coconut milk and 1 tablespoon of maple syrup to a gentle simmer. Do not let it reach a rolling boil.
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9
Pour the hot coconut milk over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt gently.
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10
Add the vanilla extract, then whisk the mixture starting from the center and moving outward in small circles until a glossy, smooth ganache forms.
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11
Pour the ganache into the cooled tart shell, tilting the pan slightly to ensure the filling reaches the edges and the surface is level.
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12
Transfer the tart to the refrigerator and chill for at least 3-4 hours, or until the ganache is set and firm.
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13
Once set, carefully remove the tart from the outer ring of the pan. Sprinkle with flaky sea salt and garnish with fresh raspberries and gold leaf if using.
💡 Chef's Tips
Ensure your coconut milk is full-fat and from a can; light versions or carton milks will not set properly. Chop your chocolate as finely as possible to ensure it melts evenly without leaving grainy lumps. If the ganache looks like it is separating (oily), add a teaspoon of room temperature almond milk and whisk vigorously to emulsify. For the cleanest slices, dip a sharp knife in hot water and wipe it dry between every single cut. If you are allergic to nuts, you can substitute the almond flour with finely ground sunflower seed flour.
🍽️ Serving Suggestions
Serve with a dollop of chilled coconut whipped cream to balance the intensity of the dark chocolate. Pair with a glass of vegan-friendly Ruby Port or a robust Espresso for a perfect digestif. A side of tart passion fruit coulis provides a bright, acidic contrast to the rich ganache. Accompany with a few sprigs of fresh mint for a refreshing aromatic finish.