Dark Chocolate Ganache Tart
Makes 9-inch Tart
For the Crust
3/4 cup cacao powder
3/4 cup fine almond flour
1/2 cup maple syrup powder
1/4 cup coconut butter
Pinch of sea salt
· Mix the crust ingredients until thoroughly combined into dough.
· Press the dough evenly into a 9-inch pan with a removable bottom.
· Cover plastic wrap and place in the refrigerator to chill one hour or more.
For the ganache filling
2-¼ cups Raw Cacao Powder
2-¼ cups maple syrup
1 cup of coconut butter
·In a Vita-mix or high-speed blender, blend all of the filling ingredients until smooth. Taste the ganache filing to make sure it’s not grainy.
·Pour into the chilled tart crust.
·Lightly lift and drop the pan onto the counter to remove any air bubbles.
·Place in the refrigerator to chill and set, for at least 3 hours.