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Preheat oven to 350 F
In a bowl, whisk together the almond flour and cacao powder
In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined
Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps
Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan
Bake for 12 - 14 minutes until the cust turns a darker brown color
Let crust cool while you make the filling
Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning — place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!
Once melted, remove from heat and stir in the vanilla and sea salt
Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out
Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional)
Transfer the tart to the refrigerator for 45 minutes to an hour until set
Slice and serve once set or store in an airtight container for up to a week