Ingredients
Scale
Crust
- 1.5 cups almond flour (I use this one)
- ½ cup arrowroot flour
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup palm shortening
- 2 Tbsp maple syrup
- 1 egg
Filling
- 8 ounces dark chocolate
- ¼ cup palm shortening
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 egg
- 1 egg yolk
- ½ tsp sea salt
- 3 Tbsp arrowroot flour
Instructions
- Preheat oven to 350 and grease a 9 inch tart pan.
- Add the almond flour, arrowroot, baking soda and salt to a food processer and pulse to combine. Add the rest of the ingredients and pulse until the mixture comes together in a ball.
- Press the dough in the bottom of the tart pan and up the sides. Set the tart on a baking sheet and cook for 5 minutes.
- Grab a small sauce pan and fill with enough water to cover the bottom of the pan and then place a glass bowl on top as a double boiler. Heat the stove to medium heat and begin warming the bowl.
- Add the chocolate chips and palm shortening to the bowl and melt, stirring frequently.
- Carefully remove the bowl from the stove and add the coconut sugar, maple and vanilla and whisk together.
- Add the egg and egg yolk to a small bowl and whisk together and then whisk in to the chocolate batter.
- Add the salt and arrowroot and whisk together and then pour the batter in to the tart pan.
- Tent some foil over the tart pan and bake for 25 minutes. Remove the foil bake for another 2-3 minutes.
- Let the tart cool and then serve as is or with the Vegan Pomegranate and Chocolate Ganache Ice Cream
Nutrition
- Serving Size: 6