Recipe- Dairy Free Chocolate Truffle Tart

This chocolate tart is a rich and decadent dessert that’s sure to impress. It’s made up of three layers, including crumbly chocolate crust, a smooth chocolate ganache filling, and a silky chocolate glaze. It’s the perfect chocolate dessert and unbelievably gluten-free, dairy-free and paleo friendly. If you’ve ever had rich, Belgian chocolate truffles, you know what I’m talking about. Truffles that are so thick and creamy that after one bite you just close your eyes and savor the luscious flavor. Well that’s what you’ve got right here, in beautiful tart form.

Ingredients

Crust

1 1/2 cups almond flour
3 tablespoons raw cacao
3 tablespoons coconut oil
2 tablespoons maple syrup
1/4 teaspoon salt

Ganache Centre

13.5 ounces full-fat coconut milk, with 2 tablespoons set aside for glaze
10 ounces bittersweet chocolate
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Glaze

2 tablespoons coconut milk, taken from can above
2 ounces bittersweet chocolate
1 teaspoon maple syrup
1 tablespoon water

Method

* Preheat your oven to 350 degrees fahrenheit.

* Stir together all crust ingredients in a medium bowl, until well mixed and sticky. Use your fingers to press the mixture into the bottom and up the sides of of a 9-inch tart pan. Use a fork to puncture the bottom in three spots.

* Bake the crust for 10-12 minutes or until starting to firm. Remove and cool on a wire rack.

* To make the ganache, heat the coconut milk in a small pot and bring to a simmer. Once simmering, turn off heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.

* In a small bowl whisk the eggs with the vanilla and salt. Add to the cooled chocolate and stir together.

* Pour the ganache filling into the crust and cook for 20-25 minutes. When it's done, the center will still be wobbly, but the edges should look firm.

* The center will continue to firm as it cools. Remove the tart from the oven and cool in the tart pan on a wire rack for 30 minutes. Then, refrigerate for 30 minutes.

* To make the glaze, heat the coconut milk, maple syrup and water in a small pot on medium heat. Turn off the heat and add the chocolate, stirring until melted.
* Alternatively, add all ingredients to a small glass bowl and microwave in 15-second increments until melted.

* Pour the glaze on top of the tart, tipping the pan in a circular motion to spread the glaze across the top. Let the glaze set for 30 minutes, then serve.