Low Iodine Vegan Dark Chocolate Tart

Total time2 hr 35 min

Prep time25 min

Cook time10 min

4.9

(13)

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Ingredients

8 servings

For the crust

1 ½ cups almond flour
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)
Can be omitted
flaky sea salt
fresh raspberries, for serving (optional)

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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