Chocolate Tart

We LOVE dessert! Okay, I love dessert and will find any excuse to make something we can actually eat.  I was feeling like pie, I think it's because I've been seeing French Silk pies everywhere for some reason and they're one of my favorites. I used my all purpose almond flour cookie crust, which is amazing.  and filled it with the most chocolatey rich filling ever.  It was and emphasis on was amazing.

What you'll need

9" tart or pie pan or four 4" individual tart pans

Almond Flour Crust

2 cups blanched almond flour
1/2 cup coconut sugar
1 stick butter, melted
1 tsp vanilla extract

Procedure

Preheat oven to 350 degrees. Mix crust ingredients together until well combined. You can use a stand or handheld mixer, but I just like using a wooden spoon. Evenly press your crust into tart pan(s). Bake crust in preheated oven for 10 - 15 minutes.  Crust should come out a golden brown color, like a cookie.  Let crust cool completely before filling.

Chocolate Tart Filling

12 oz firm tofu
1/2 cup almond butter
1/2 cup almond milk
1/2 teaspoon vanilla extract
9 oz chocolate baking chips, melted, we like these ones
sea salt for topping, this one from Maldon is a favorite

Procedure

In a blender, combine tofu, almond butter and almond milk. Next add your melted baking chips and blend until combined.  If filling becomes too thick (it's suppose to be thick, but if you're having a hard time blending) you can add a little more almond milk, about one tablespoon at a time.  Pour filling into your cooled crust and place in the fridge to set.  Top with sea salt and enjoy.