Ingredients
- 1 cup (112g) Bob's Red Mill coconut flour
- ¼ teaspoon kosher salt
- ¼ cup pure maple syrup
- ½ cup coconut oil, solid at room temperature
- ⅓ cup sliced almonds, toasted and finely chopped*
- 6 ounces dairy-free dark chocolate, chopped
- ½ cup canned full-fat coconut milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon almond extract (optional)
- 1 cup fresh cherries, pitted and halved (I used an OXO cherry pitter to pit them)
- Toasted sliced almonds, to garnish
Recipe Description
This Chocolate Cherry Tart has a toasted almond shortbread crust filled with silky chocolate ganache and fresh cherries! This gluten-free, Paleo, and vegan dessert is incredibly rich and comes together quickly. This chocolate cherry tart is definitely rich thanks to that chocolate ganache, but the fresh cherries help to cut through that richness so you can have more than a bite or two – no need for big slices here, though.
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