Paleo Chocolate Nut Butter Tart
This easy prep chocolate nut butter tart is rich and decadent using all real food ingredients!
Servings: 10 servings
Ingredients
FOR THE CRUST ::
- 1 ½ cups blanched almond flour
- 1 cup tapioca flour
- ½ cup coconut flour
- ½ cup unsweetened coconut shreds
- ½ tsp sea salt
- ¼ cup avocado oil
melted coconut oil
should work too. If you tolerate butter, melted butter would work.
- 2 tbsp organic palm shortening
- ¼ cup pure maple syrup
should work too. If you tolerate butter, melted butter would work.
FOR THE NUT BUTTER LAYER ::
- 1 cup nut butter of choice you can combine different nut butters to make the 1 cup too
- 2/3 cup coconut oil
- 1/3 cup pure maple syrup if your nut butter is already sweetened, you may not need this
- 2 tsp vanilla extract
- 1 tsp sea salt if your nut butter is salted, I would leave this out or halve it
FOR THE CHOCOLATE LAYER ::
- 1 cup full fat coconut milk
- 10 oz bag of your favorite chocolate chips Just watch those ingredients! If you are truly dairy free, Enjoy Life
is a good dairy free brand.
- Flaked sea salt
or coarse sea salt
to garnish to your taste optional
is a good dairy free brand.
or 
to garnish to your tasteInstructions
- Pre-heat the oven to 350 degrees.
- Put the flours, coconut shreds, and sea salt in a food processor and pulse to combine. Add the rest of the ingredients and blend to combine – the crust looks dry, but it presses into the pan well, so don’t add more liquid!
- Press the blended crust into a 9-inch tart pan and bake at 350 degrees for 12 minutes until the edges are golden brown. Place the crust in the freezer to speed up the cooling off process (Or you can make the crust ahead of time).
- While the crust is cooling off, you can make the nut butter layer. Put the nut butter layer ingredients into a small sauce pan and warm through over medium heat until everything is melted together and smooth. When the crust is fully cooled off, you can pour this nut butter layer into the crust. Put the tart pan back into the freezer for 1 hour to set the nut butter later.
- Once the nut butter layer is set, make the chocolate layer. Bring the coconut milk to a simmer in a small sauce pan, turn the heat off, and add the chocolate chips. Let the chocolate sit in the hot milk for one minute, and then whisk it in until smooth. Pour the melted chocolate over the nut butter layer in the tart pan, and place the tart pan back into the freezer to fully set.
- Garnish your chocolate nut butter tart with flaked sea salt if you desire. You can store your tart in the fridge. It cuts well at room temp, fridge temp, and frozen, so you can serve it at whatever temperature you prefer.