MAKING:

1. So to start were going to make the base, into a large bowl add 1 and 1/2 cups of almond flour followed by 1/4 cup of cacao powder, I use cacao instead of cocoa because it has a much richer chocolate flavour.

2. Next I add in 1/4 teaspoon of salt and then pour in 2 tablespoons of maple syrup. Finally to bind everything together add 3 tablespoons of coconut oil. Now give everything a good mix around, it will come together in clumps and turn a dark chocolate brown. Now get a 20cm fluted tart tin and sprinkle over the crust, then using the back of a spoon or spatula press down firmly into the tin so you have an even flat layer and up the sides.

3. Now place into a preheated oven at 180c or 350f and bake the crust for 10 minutes or until firm, remove and leave to cool on a wire rack.

4. Now lets get started on the ganache filling, into a saucepan over a medium heat add in 2 cups of coconut milk followed up by 1 cup of bittersweet chocolate chips. Mix well until the chocolate has melted and become smooth and leave it cool for 10 minutes.

5. Now into a separate bowl add in 2 beaten eggs and 1 teaspoon of vanilla extract and mix together. Now into the cooled ganache mixture add the beaten eggs and vanilla. Whisk well until combined, now the reason why we wait for the mixture to cool is that if we added the eggs to the hot ganache it would scramble and curdle.

6. Now pour the mixed ganache mixture into the cooled chocolate crust and then place back into the oven at the same temperature for 20 to 25 minutes.

7. While its cooking lets get onto the last step and that’s the topping - into a bowl add in 2 tablespoons of coconut milk and warm in the microwave for 1 minute, then pour over 1 cup of bittersweet chocolate chips and the hot coconut milk will melt down the chocolate, you want it get it nice and smooth and glossy.

8. So once the tart comes out of the oven, leave to cool slightly and then pour over the chocolate topping and smooth out with an offset palette knife and place in the fridge for 1 hour to chill and firm up a bit more.

SERVING:

9. Then bring it out and slice through with a hot knife and serve. Equal parts of crust, ganache and topping it is so rich and decadent, just begging to be eaten. If you want to turn this into a Keto chocolate tart just make sure the chocolate is keto friendly and swap out the maple syrup for a liquid stevia. Once you cut through you’ll find it so fudgey and thick you wont believe how good this is without all the high sugars.