Chocolate Tart with Almond Oat CrustServes 16

Crust:

1 ½ Cups almond flour

1 Cup oat flour

1/3 Cup sweetener of choice ( we use pure cane sugar but honey or maple syrup work)

¼ teaspoon sea salt

¼ Cup Earth Balance vegan butter (measure solid then melt)

1 large egg (or 2 Tablespoons apple sauce to make it vegan)

½ teaspoon vanilla extract

Notes:

Preheat oven to 350 degrees F. Grease a tart tray with removable bottom or a pie pan. In a large bowl mix together the two flours, sweetener and sea salt. Stir in melted butter, egg, and vanilla. The dough will be crumbly. Just keep mixing by pressing and stirring until it is smooth and uniform. Press the dough into your tart pan or pie tray. Poke holes in the surface with a fork to prevent bubbling.  Bake for 10-12 minutes until golden brown.

Calories: 180 Fat: 17g Protein: 6g Carbs: 5g Fiber: 3g

 

Chocolate Ganache:

10 ounces dark chocolate chips (63% if you have it)

1/3 Cup Thai Kitchen lite coconut milk

½ teaspoon vanilla extract

Notes:

Place chocolate in a medium-sized bowl. In a pot add coconut milk and vanilla and heat until just about boiling. Immediately add coconut milk to chocolate and stir until creamy and smooth.

Calories: 1,424 Fat: 80g Sodium: 224mg Carbs: 155g Protein: 20.8g Sugar: 104g

Assembly:
After crust has baked and cooled, add warm chocolate ganache to pie pan. Rest in fridge for 2-3 hours until chocolate solidifies. Cut into 16 equal pieces and serve chilled.
Nutrition per serving
Calories: 100 Fat: 6g Protein: 1.6g Carbs: 12.5g Sugar: 6.5g Sodium: 14mg