Checking the ingredient list, there's genuinely no egg lurking anywhere here — the crust runs on almond flour, cocoa powder, and coconut oil, while the filling gets its silky body from full-fat coconut milk melted into chopped dark chocolate. That combination presses into a raw tart shell, bakes just until dry to the touch, and cools into a crisp, cocoa-forward base with real snap. The ganache itself comes together the classic way, hot liquid poured over chopped chocolate and stirred into a smooth, glossy pour, then chilled until it sets into clean, dense slices. A few flakes of sea salt and a scatter of fresh raspberries on top play beautifully against all that deep, bittersweet chocolate. It's a rich, elegant dessert that happens to fit neatly into an egg free spread without missing a thing.
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Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, cocoa powder, organic cane sugar, and salt until combined, about 5 pulses.
Add the melted coconut oil and cold water to the food processor and pulse until the mixture clumps together and holds its shape when pressed between your fingers, about 8–10 pulses.
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