By Lauren Haas
Prep time: 30 minutes
Bake time: 20 minutes
Chill time: 1 plus hour
1/3 Cup Coconut oil, melted
1 ¼ Cups Gluten Free old-fashioned oats
¾ Cup Gluten Free Flour
2 Tablespoons Unsweetened cacao powder
¼ Cup Coconut nectar
1 Teaspoon Cinnamon
¾ Teaspoon Pink Salt
½ Teaspoon Espresso powder
2/3 Cups Hot water
1 Cup Unsweetened cacao powder
2/3 Coconut nectar
¾ Cup Melted dark chocolate chips, cooled
1 Tablespoon Vanilla extract
2/3 Cup Coconut oil
½ Teaspoon Pink salt
¼ Cup Old fashioned oats
2 Tablespoons Coconut Sugar
1 teaspoon Cinnamon
2 pinches Sea salt
Equipment: 9-inch tart pan with a removable bottom
Heat oven to 350.
To make the crust, place coconut oil, oats, gluten free flour, unsweetened cacao powder, coconut nectar, cinnamon and salt in a food processor. Pulse until it looks like wet sand.
Pour crust mixture into the pan and press onto the bottom and up the sides of the pan.
Place in oven and bake for 20 minutes. Allow to cool. You can make the tart shell 1-2 days before filling and serving.
To make the filling, boil 2/3 cup of water and mix in espresso powder. Place in a clean food processor. Add cacao powder to the food processor and mix.
Melt chocolate, coconut nectar, vanilla extract, coconut oil and pink salt in a double boiler. Let cool and add to the food processor. Mix for 30 seconds and let cool for 5 minutes. Pour filling into the tart shell.
Heat a pan with a little oil and add the oats, coconut sugar, cinnamon and salt. Stir until melted. Sprinkle over the chocolate filling.
Place tart in the fridge for 1 hour or until completely chilled.
Serve with fresh berries.