Gluten Free Chocolate Tart
Rich and chocolatey this chocolate tart will be a huge hit at your next party.
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Servings: 10
Calories: 409kcal
Ingredients
- ⅔ cup Gluten free oat flour
- ⅓ cup almond flour
- ¼ cup quick cooking rolled oats
- 5 tablespoon melted butter or coconut oil
- 2 tablespoon sugar
- 1 tablespoon cocoa powder
- 2 tablespoon espresso cold brew or almond milk
Chocolate Ganache
- 1 ¼ cups coconut milk canned, full fat
- 6 oz dark chocolate gluten free
- 6 oz semi-sweet chocolate gluten free
- 3 tablespoon salted butter
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 325 degrees. Prepare your 10-inch round baking pan (or pie pan) with cooking spray.
- In a food processor, add oat flour, almond flour, oats, butter, sugar, cocoa powder and espresso cold brew. Pulse until combined or until slightly crumbly.
- Press the crust into the round pan being sure to get it up the sides of the pan. Bake for 15 minutes or until slightly golden brown. Let cool.
Ganache
- Heat the coconut milk in a pan over medium low heat. Whisk the coconut milk really well since it separates in the can. When the coconut milk begins to bubble a tiny bit on the sides remove from heat. Put chocolate in a bowl and pour coconut milk over it. Let sit 30 seconds then stir well. Add butter and vanilla and continue to stir.
- Pour over crust, smooth with a spoon and chill overnight.
- When it is set, top with pomegranate arils that have been dried well on paper towels.
Nutrition
Calories: 409kcal | Carbohydrates: 28g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 11mg | Sodium: 107mg | Potassium: 325mg | Fiber: 4g | Sugar: 13g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 5mg
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