This Gluten-Free, Dairy-Free, Refined Sugar Free, Chocolate Tart was created on a total whim. I was actually making apple pie for a get together with friends, when I remembered that one of our friends is on an elimination diet and that she cannot eat gluten, dairy, or refined sugar. So after I finished baking the apple pie, I decided to come up with an alternative dessert that everybody can enjoy! 

This chocolate coconut tart has a flaky almond flour crust, and creamy chocolate filling. It was a success and I will certainly be making it again! 

Crust: 

2 2/3 Cups Almond Flour 

3/4 Cup Vegetable Shortening 

1/2 Cup Shredded Coconut 

1 1/2 Cups Coconut Milk 

1/4 Cup Cocoa Powder 

3/4 Cup Dates 

1/4 Cup Maple Syrup 

1/2 Cup Hot Water 

4 Tbsp Corn Starch 

3 Tbsp Cold Water 

Prepare the crust: 

Mix together Almond Flour, Shortening, and Coconut, until a uniform dough is formed. 

Press into a pie plate or tart pan. 

Bake at 375′ for 17-23 minutes until golden brown. 

In a food processor or high powered blender, blend together date and hot water until smooth. 

In a small saucepan, whisk together the coconut milk, cocoa powder, maple syrup and blended dates. 

In a small bowl, mix together corn starch and cold water. 

Pour the corn starch water into the saucepan with the chocolate mixture, and bring to a boil, stirring constantly. 

Continue stirring rapidly while the mixture boils for 2 minutes. 

Pour the chocolate filling into the tart shell. 

Refrigerate for 4-5 hours until the filling is set and no longer warm. 

Enjoy.