Savor the divine fusion of almond flour, coconut, and chocolate in this vegan and Paleo-friendly Samoa Miracle Tart. It's a guilt-free dessert for any occasion with a toasted coconut topping, rich chocolate filling, and a nutty crust!
Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 cup unsweetened shredded coconut. 1/2 cup dairy-free chocolate chips. 1/4 cup full-fat coconut milk. 1/4 cup coconut sugar. 1/2 teaspoon vanilla extract. Pinch of salt.
Instructions: Set the oven temperature to 175C 350F. Melted coconut oil, maple syrup, and almond flour should be combined in a mixing bowl to form a dough. In a tart pan, press the dough firmly into the bottom and up the sides. Bake for ten to twelve minutes, or until the crust is golden brown. Allow it to cool fully. Toast the shredded coconut in a saucepan over medium heat until it starts to turn golden brown. Melt chocolate chips, coconut sugar, vanilla extract, coconut milk, and a dash of salt in a separate saucepan until smooth. Cover the chilled crust with the chocolate mixture. Add some toasted coconut flakes on top. Chill for a minimum of 60 minutes prior to slicing. Enjoy and serve cold!
Prep Time: 20 minutes
Cook Time: 12 minutes
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