This tart layers a rich, chocolatey almond flour crust with a silky coconut milk ganache that sets into dense, fudgy squares of pure indulgence. The crust comes together in a food processor with cocoa powder and a touch of cane sugar, pressed into a tart pan and baked until the edges turn crisp and fragrant. Once cooled, it's filled with a glossy dark chocolate ganache made from simmered coconut milk and finely chopped chocolate, poured straight into the shell while still warm and glassy. A few hours in the fridge is all it takes for the filling to firm up into that perfect sliceable, almost truffle-like texture. Finished with a sprinkle of flaky sea salt and a scatter of fresh raspberries, it's an elegant, no-fuss dessert that looks far more complicated than it actually is. This one is a great fit for a gluten free table, no matter the occasion.
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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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