Low FODMAP Vegan Dark Chocolate Tart
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 3 tbsp unsweetened cocoa powder
- 2 tbsp organic cane sugar
- ¼ tsp fine salt
- 3 tbsp coconut oil, melted
- 1 tbsp cold water
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 8 oz vegan chocolate, finely chopped
- 2 tbsp organic cane sugar
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For serving
- flaky sea salt, for finishing (optional)
- fresh raspberries, for serving (optional)
Can be omittedfresh raspberries
Instructions
- 1
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.
- 2
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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