Salty Coffee Chocolate Tart
This press in crust of almond meal and potato chips is the base for chocolate decadence. The no-bake ganache filling is pure chocolate with just enough coffee and salt to cover all your cravings in one slice!
Ingredients
Crust
- 1 1/2 cups almond meal/almond flour
- 1/3 cup packed crushed plain potato chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1 tbsp instant coffee granules
- 1/2 teaspoon kosher salt
Chocolate Filling
- 1 1/2 cups coconut milk full fat (from a can)
- 16 oz dark chocolate, roughly-chopped (I use Lindt bars, but use any good chocolate, not chocolate chips- these contain too much lecithin and won't melt properly)
- 1 teaspoon vanilla extract
- 2 tbsp instant coffee granules
- 1/2 teaspoon kosher salt
- 2 1/2 tbsp cocoa nibs
- topping: flaky sea salt I use Jacobsen Stumptown Coffee Salt- do try and find it!!
Instructions
To Make the Crust
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Preheat the oven to 350 F.
Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 9-inch tart pan (or pie dish).
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Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
Chocolate Filling
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Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering. Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it.
Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract, coffee granules and salt until combined.
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Once it has cooled down a little, add the cocoa nibs and stir well to combine.
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Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even. Refrigerate for at least 2 hours, or until firm.
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Serve chilled, sprinkled with flaky sea salt.