Raw Coconut Milk Chocolate Tart

1In a medium bowl, combine almond flour (1½ cups), shredded coconut (¼ cup), melted coconut oil, (2 tbsp) maple syrup (3 tbsp), and salt (¼ tsp). Mix until well combined.

2Press the crust mixture firmly into the bottom and up the sides of a tart pan. Place in the refrigerator to set while you prepare the filling.

3In a blender, combine coconut milk (1½ cups), coconut cream (½ cup), maple syrup (½ cup), cocoa powder (¼ cup), melted coconut oil, (2 tbsp) vanilla extract (1 tsp), and salt (¼ tsp). Blend until smooth and creamy.

4Pour the filling mixture into the chilled crust.

5Drizzle melted dark chocolate (½ cup) over the top of the tart for decoration.

6Refrigerate the tart for at least 2 hours or until fully set.

7Once set, slice and serve. Store any leftovers in the refrigerator.