1 cup almond flour
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 tsp vanilla extract
Pinch of salt
1 can of full-fat coconut milk
1 cup dairy-free chocolate chips
Fresh berries, for topping
Preheat your oven to 350°F (180°C).
In a bowl, combine almond flour, cocoa powder, maple syrup, coconut oil, vanilla extract, and salt. Mix until well combined.
Press the mixture into a 9-inch tart pan, making sure to cover the bottom and sides evenly.
Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
While the crust is cooling, prepare the chocolate mousse. Scoop the solidified coconut cream from the top of the can of coconut milk into a saucepan, leaving behind the liquid. Heat the coconut cream over low heat until it starts to simmer.
Remove the saucepan from the heat and add the dairy-free chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth.
Pour the chocolate mixture into the cooled tart crust and smooth the top with a spatula.
Place the tart in the fridge to set for at least 2 hours.
When ready to serve, top with fresh berries and enjoy!
Note: If you want a thicker chocolate layer, you can double the chocolate mousse recipe.