Chocolate Cherry Tart (Gluten Free, Paleo + Vegan)

Ingredients

• 1 cup 112g Bob's Red Mill coconut flour
• 1/3 cup sliced almonds (toasted and finely chopped*)
• 1/4 teaspoon kosher salt
• 1/4 cup pure maple syrup
• 1/2 cup coconut oil (solid at room temperature)
• 6 ounces dairy-free dark chocolate (chopped)
• 1/2 cup canned full-fat coconut milk
• 1/4 teaspoon kosher salt
• 1/8 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

1. 1

   Preheat the oven to 350ºF. Lightly grease a 9" or 10" tart pan with a removable bottom.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Pour the chocolate ganache evenly into the crust. Arrange the halved cherries on top of the chocolate as desired. Garnish with toasted sliced almonds.

6. 6

   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.