From the December/January 2020 issue
Prep Time: 30 mins
Cook Time: 10 mins
Servings: 8-10

Ingredients

For the crust

  • 1/4 cup blanched almond flour
  • 1/2 cup cassava flour (not tapioca starch)
  • 3 TBSP coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 cup coconut oil, softened
  • 1/4 cup raw honey
  • 1 TBSP butter
  • 1 large egg

For the Filling

  • 6 oz dark chocolate (70% or higher)
  • 1 (13.5-oz) can full-fat coconut milk
  • 2 TBSP coconut sugar
  • 1 TBSP plus 1 tsp grass-fed gelatin (such as Vital Proteins or Great Lakes)

For the Topping:

  • Raspberries, blueberries, and/or sliced strawberries
  • Shredded coconut (optional)

Directions

  1. Preheat the oven to 350°F. Grease a 9- or 10-inch tart pan with aremovable bottom. Trace the bottom of the pan on parchment paper and
    cut out the circle. Set aside.
  2.  In a large bowl, combine the almond flour, cassava flour, coconut flour, baking soda, salt, and cinnamon.
  3. To the bowl of a stand mixer (or use a new bowl with a hand mixer), add the coconut oil, honey, butter, and egg. Beat until the wet ingredients are combined.
  4. Add the dry ingredients to the wet, in batches, and mix until all is combined and a dough is formed.
  5. Press the dough evenly into the tart pan and up the sides. Place the circle of parchment paper on top of the crust and add pie weights. Bake the crust for 8-10 minutes or until lightly golden brown. Remove from the oven to a cooling rack and remove the pie weights and parchment circle. Let cool while you make the filling.
  6. To make the filling, finely chop the dark chocolate and place it in a large mixing bowl. In a medium saucepan, heat the coconut milk and coconut sugar over medium heat, whisking until the sugar has dissolved and a slight boil begins along the edges. Pour the heated coconut milk over the chopped chocolate and whisk in the gelatin. Keep whisking until the chocolate mixture is smooth. Pour the chocolate into the tart crust and transfer to the refrigerator for at least 2 hours or until set.
  7. Once set, decorate the top with some shredded coconut (if using) and your favorite summer berries. Slice and serve.