So...what do you do with all that almond pulp left over from making homemade almond milk? You make this amazing chocolatey tart with an almond meal crust of course! This was my first dessert after making homemade almond milk and I just couldn't let all the almond pulp go to waste. You can of course get almond meal/flour from the store and it will be equally as good! This is really simple to make and a perfect fix for that chocolate pie craving. 

Ingredients:

For the crust:

½ c unsweetened shredded coconut

1 ½ c almond meal/flour

2 tbsp coconut oil

¼ tsp Himalayan sea salt

2 tablespoons maple syrup

 

For the ganache:

1 c full fall coconut milk

12 oz dark chocolate (85% or higher)

1 tsp vanilla extract

 

IMG_0854.jpg

For the topping:

½ c unsweetened coconut flakes (these are bigger than the shredded kind)

½ c raw macadamia nuts, coarsely chopped*

Pinch of Himalayan sea salt

½-1 tbsp raw honey

½-1 tbsp grass fed butter

*Feel free to substitute your favorite nut or a combination! (for example: pecans, walnuts, almonds, hazelnuts, etc.) 

Instructions:

For the tart shell:

1. Preheat oven to 350 degrees

2. In a food processor, pulse together unsweetened shredded coconut, almond meal, and sea salt until finely ground.

3. Melt coconut oil and maple syrup and add to almond meal mixture until coarse crumbs form

Tip #1: the dough should stick together in between your fingers

4. Transfer tart dough to greased 9 inch tart pan and press down and along the sides (I used 6 mini tart pans) 

Tip #2: Using the bottom of a glass or measuring cup works well to get an even layer.

5. Bake in the oven for 12-15 minutes until golden and firm. Set on rack to cool.

Tip #3: Set your timer! Preferably for less time so that the tart crust doesn’t burn…the time will differ depending on your oven. If you feel that it isn’t golden and firm, keep baking until it is!

 

For the ganache:

1. Coarsely chop dark chocolate and place in medium bowl.

2. Bring the coconut milk to a boil in a saucepan.

3. Pour hot coconut milk over chocolate and let stand for 1 minute, then stir until creamy and smooth.

4. Add vanilla and stir until combined.

 

For the topping:

1. Place coconut flakes and macadamia nuts in pan and toast over low to medium heat.

Tip #4: Keep an eye on the coconut flakes! You want them to be golden brown.

2. Add raw honey, grass fed butter and sea salt.

3. Stir until combined and set aside to cool.

 

Assembly time!

IMG_0865.jpg

1. Pour chocolate ganache into cooled tart shell.

2. Top with coconut and macadamia nut mixture.

3. Sprinkle Maldon sea salt all over tart (if that’s your sort of thing)

4. Place in refrigerator for at least an hour or longer to set up.

 

Enjoy!

 

Here's another version! A chocolate ganache, coconut and pecan pie! And yes, equally as delicious.