• 1 ¾ cups almond flour
  • ½ cup cacao powder
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 1 cup canned full-fat coconut milk
  • 10 oz 85% dark chocolate, chopped
  • 1 tsp vanilla extract
  • 1 ½ cups strawberries, sliced
  • 1 tbsp coconut sugar
  1. Preheat the oven to 350°F. Grease an 8- or 9-inch springform pan with coconut oil.
  2. Start by making the crust: In a medium mixing bowl, stir the almond flour, cacao powder, melted coconut oil and maple syrup until fully incorporated.
  3. Firmly press the dough evenly into the prepared pan to form the crust. Bake in the center of the oven for about 10 minutes, until firm. Cool on a wire rack.
  4. To make the ganache, heat the canned coconut milk over a double boiler. When it starts simmering, remove from the heat and add the chopped chocolate and vanilla extract. Let it sit for 5 minutes before stirring. Stir until it's fully incorporated, then pour into the cooled crust.
  5. Chill the tart in the refrigerator for at least an hour to firm up. Meanwhile, prep the topping by tossing the sliced strawberries with the coconut sugar. Arrange over the chilled tart, and serve!