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This is one of my favorite recipes! Partly because it’s photographed so beautifully, but also because it’s so simple, and so delicious! This vegan gluten free chocolate tart is the perfect dessert to any meal!
1 cup Gefen Almond Flour
3 tablespoons Gefen Cocoa Powder
2 tablespoons Health Garden Agave Syrup
2 tablespoons coconut oil
pinch of salt
1 can of coconut milk
14 ounces dark chocolate (chips)
Blend together all of the crust ingredients above and pat down into a nine-inch round pan.
Bake it at 350 degrees Fahrenheit for eight minutes.
In a saucepan, mix chocolate and coconut milk. You can add a squeeze or two of agave or maple syrup if you like it extra sweet.
Pour the filling into the crust, then freeze for at least five hours before decorating or serving.
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How long before eating would you take this out of the freezer? Would you serve it frozen?
Remove from freezer at least 30 minutes before serving. Yes, this can be served frozen, but taking it out earlier will make it easier to slice.