| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 40 minutes |
| Servings |
slices
|
Ingredients
For the Crust
- 2 cup almond meal / almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 3 tbsp powdered Swerve sweetener
- 1/2 tsp kosher salt
For the Filling
- 1 cup Heavy Cream
- 1 cup 100% Cacao Unsweetened Chocolate roughly-chopped
- 1 tsp Vanilla Extract
- 1/4 tsp kosher salt
Ingredients
For the Crust
For the Filling
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Instructions
To make the Crust
- Preheat oven to 350°F. Stir together crust ingredients in a bowl until evenly combined.
- Press the crust mixture evenly into the bottom of a 9-inch tart pan (or pie dish).
- Bake for 10 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
To make the Filling
- Place chocolate in a large mixing bowl. In a small saucepan, bring the cream to a boil.
- Pour hot cream, through a sieve, over the chocolate. Stir until smooth and creamy in texture.
- Stir in the vanilla extract and salt until combined.
- Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even.
- Refrigerate for at least 2 hours, or until firm. Serve chilled.