Step 1

Preheat oven to 350F

Step 2

Combine pistachios, coconut and walnuts in the food processor. Pulse 10-15 times until well combined. Add almond flour and cocoa powder and pulse a few more times

Step 3

Add honey and 1 tablespoon of almond milk or water. Keep pulsing to form a dough, adding more liquid, 1 tablespoon at a time, if necessary

Step 4

Press dough evenly into a 11″x1.5″ tart pan with removable bottom, so it comes up the sides. Bake at 350F for 8-10 minutes, watching it carefully so it doesn't burn. Set aside to cool

Step 5

In the meantime, prepare the filling. Combine almond milk and sugar in a medium sauce pan. Bring to a simmer over medium heat. Add chocolate chips and cocoa powder, stirring constantly until the chocolate is completely melted

Step 6

In a small bowl, whisk together egg yolks, potato starch and water until well combined. Add about 4 tablespoons of the hot chocolate mixture, one at a time, whisking constantly to temper the egg yolks

Step 7

Add egg mixture to chocolate and cook over medium heat, stirring constantly until it comes to a boil. Reduce heat and simmer for an additional 2-3 minutes. Set aside to cool slightly

Step 8

Pour evenly over cooled tart shell. Sprinkle with ground pistachios if using. Let the filling cool for about an hour and refrigerate overnight or for at least 6 hours, until set