Classic Paleo Chocolate Fudge Tart with Grain-Free Crust

Ingredients

• 1.25 cups blanched almond flour and 0.5 cup pecans, finely ground
• 3 tbsp melted coconut oil and 2 tbsp pure maple syrup (for crust)
• 8 oz 70% dark paleo chocolate (Hu Kitchen or Enjoy Life), chopped
• 1 can (13.5 oz) full-fat coconut milk (heated until steaming)
• 1 tsp pure vanilla extract
• 0.5 tsp coarse Maldon flaky sea salt

Step-by-Step Instructions

1. Step 1: Preheat oven to 350°F (175°C). Mix almond flour, ground pecans, melted coconut oil, and maple syrup in a bowl.
2. Step 2: Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake for 10 to 12 minutes until golden; cool completely.
3. Step 3: Place chopped dark chocolate in a heatproof bowl. Pour steaming hot coconut milk over chocolate and let sit for 3 minutes.
4. Step 4: Whisk gently until ganache is glossy, silky, and uniform. Whisk in vanilla extract.
5. Step 5: Pour chocolate ganache into cooled tart crust. Chill in refrigerator for 2 hours until firmly set.
6. Step 6: Sprinkle with flaky Maldon sea salt, slice into wedges, and enjoy decadent chocolate luxury.

Nutritional Breakdown (Per Serving)