Ingredients
Scale
For the crust
- 1 cup (112g) Bob’s Red Mill coconut flour
- ⅓ cup sliced almonds (toasted and finely chopped*)
- ¼ teaspoon kosher salt
- ¼ cup pure maple syrup
- ½ cup coconut oil (solid at room temperature)
For the chocolate ganache
- 6 ounces dairy-free dark chocolate (chopped)
- ½ cup canned full-fat coconut milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon almond extract (optional)
- 1 cup fresh cherries (pitted and halved (I used an OXO cherry pitter to pit them))
- Toasted sliced almonds (to garnish)
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9″ or 10″ tart pan with a removable bottom.
- Combine coconut flour, toasted almonds, and salt in a bowl or stand mixer. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
- Press the dough evenly into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes, or until golden brown around the edges. Let cool completely while preparing the filling.
- Place the chopped chocolate into a bowl. Heat the coconut milk until simmering (or about 20-30 seconds in the microwave) and pour over the chocolate. Let sit for one minute, and then whisk until smooth. Whisk in the salt and almond extract, if using.
- Pour the chocolate ganache evenly into the crust. Arrange the halved cherries on top of the chocolate as desired. Garnish with toasted sliced almonds.
- Place in the refrigerator to let chocolate cool completely, about 1 hour, before slicing and serving. Store leftovers in the refrigerator for up to 5 days.
Notes
I toasted 1/2 cup sliced almonds, using 1/3 cup for the crust and reserving the remaining almonds to garnish the tart.