This Dark Chocolate Orange Almond Tart is made with a cocoa almond crust, filled with caramelized maple oranges and almonds, and topped with a silky smooth dark chocolate ganache. (Vegan, Paleo, Gluten-free)
Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch tart pan with coconut oil and line the bottom with parchment paper.
In a large bowl, mix the almond flour, cacao powder, coconut flour and salt.
Whisk the coconut oil and maple syrup in a separate bowl until combined. Pour mixture into the bowl with the dry ingredients and using your hands mix to form the dough.
Press the dough into the bottom and sides of the prepared tart pan. Poke a few holes in the center of the crust with a fork, and bake for 15 minutes or until the top begins to turn brown. Set the pan on a wire rack to cool.
Line a cookie sheet with parchment paper or silicon mat.
In a large bowl, mix the oranges, almonds and maple syrup. Spread the mixture onto the cookie sheet, and bake at 350°F for 15 minutes. Set pan on a wire rack to cool for 10 minutes, then sprinkle the mixture evenly over the crust.
Chop the chocolate into small pieces and put in a heat-proof bowl.
In a medium saucepan, heat the coconut milk over medium-high heat just until it starts to bubble, then pour the hot milk over the chocolate, and let it sit for 5 minutes. Stir the chocolate and milk, starting from the center with a metal spoon or whisk until combined.
Pour chocolate over the oranges and let it sit at room temperature for 10 minutes. Refrigerate tart for about 1 hour or until the chocolate is set. Remove tart from pan and serve.
- 1 cup of oranges is about 1 large orange - Don't like oranges? Try making this pie with your favorite fruit (strawberries, raspberries, peaches, cherries, etc.).