Creamy Chocolate Tart


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Creamy Chocolate Tart



Gluten-free crust:

  • 3 cups of almond meal.
  • 4 T of maple syrup.
  • 1/2 cup of melted coconut oil.
  • 1/4 cup cocoa powder.


  • a full can of coconut milk, incl the water.
  • 15 ounces of dark dairy free chocolate, chopped up roughly.
  • a dash of vanilla powder.
  • 1 tsp of cinnamon.
  • 1/4 tsp of nutmeg.
  • (place chocolate in a medium bowl.)


  1. preheat oven 350F & grease circular tart pan.
  2. press crust mixture into tray.
  3. poke holes lightly w/ a fork.
  4. place pie weights along the center to keep it from rising.
  5. bake for 11mins.
  6. remove from oven carefully & remove kidney beans. Bake for another 10 mins.
  7. cool on a wire rack.
  8. put coconut mylk in a saucepan & boil. Turn off heat & pour the milk over the chocolate. Wait 5 minutes. Stir until creamy. Pour into cooled tart & fridge.


Tart inspired by @foodie.yuki.
Find more of Sarah’s recipes on @sculptedkitchen.



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