Ingredients
SERVES: 8–10
BASE
FILLING
SERVING SUGGESTIONS
Method
- Preheat oven to 175°C and set up a 26cm loose base tart pan.
- Add the almond flour, tapioca starch, cocoa powder, butter, and maple syrup to a mixing bowl and combine well.
- Beginning from the sides, press the base mixture into the pan working to get it as smooth and even as you can. Place the base in the oven and bake for 10 minutes. Remove from the oven and allow to cool.
- To make the filling, add the coconut milk to a saucepan over low to medium heat. Heat until the first small bubbles appear and then take it off the heat. Place the chocolate, almond butter, maple syrup, and rum in a mixing bowl and carefully pour the heated coconut milk over the top. Whisk to combine until smooth.
- Pour the filling in to the cooled tart base and place in the fridge for at least 3 hours to set. Serve with fresh fruit or whipped coconut cream.
