Ingredients

Instructions

1. 1
   Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom with cooking spray and set aside.
2. 2
   In a large bowl, combine almond flour, cocoa powder, coconut oil, maple syrup and ¼ tsp. salt. Transfer mixture to prepared tart pan and firmly press mixture into the bottom and up the side of the pan in an even layer. Place tart pan on a cookie sheet and bake for 10 to 12 minutes, or until crust is firm and dry. Let cool completely on a wire rack.
3. 3
   Heat coconut milk in a small saucepan over medium heat until simmering. Remove pan from heat and add in chocolate. Let stand for 1 minute and then gently whisk until smooth. Stir in vanilla extract and remaining ¼ tsp. salt.
4. 4
   Pour chocolate mixture into prepared tart shell. Refrigerate, uncovered, for 2 hours or until set.
5. 5
   Serve chilled; sprinkle with flaky sea salt, if desired.