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CHOCOLATE ALMOND TART

WHAT YOU'LL NEED

Tart base

  • 2 ¼ cups almond meal
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla essence

Filling

  • ⅔ cup full-fat coconut milk
  • 200g dark chocolate, chopped
  • Pinch of salt

    Topping:
  • 1 cup Fix & Fogg Chocolate Almond Butter
  • ¼ cup slivered almonds, for topping
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METHOD

  1. Preheat the oven to 180°C fan-bake.
  2. Mix the base ingredients in a bowl until well combined.
  3. Line a 30cm pie tin with baking paper. Press the base mixture into the tin, making sure to cover the sides.
  4. Bake for 20 minutes, then chill in the fridge for at least 30 minutes.
  5. Heat the coconut milk in a small pot, then add the chocolate and stir until melted. Whisk well.
  6. Pour the filling into the chilled tart base and smooth the top with a spatula.
  7. Chill in the fridge for 1-2 hours, until the filling is set.
  8. Spread the Fix & Fogg Chocolate Almond Butter over the set filling and sprinkle with slivered almonds to finish.

Ready for a new adventure?

Everything Butter

Everything Butter

26.5oz

$7.00