Coconut Almond Fudge Tart for Two Hearts

Allergens

Egg, Tree Nut

Ingredients

• 1 1/4 cups almond flour
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated erythritol
• Pinch of salt
• 6 tablespoons cold unsalted butter, cubed
• 1 large egg yolk
• 4 ounces unsweetened chocolate, chopped
• 1/2 cup coconut cream
• 1 teaspoon pure vanilla extract
• 3/4 cup granulated erythritol
• 1/2 cup unsweetened shredded coconut
• 1/2 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the almond flour, cocoa powder, 2 tablespoons of erythritol, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and press the dough into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Bake for 12 minutes or until set. Allow to cool on a wire rack.

Chef’s Insight

For an extra touch, garnish with a few edible flowers or a dusting of cocoa powder.

Notes

This recipe is suitable for those following a keto or low-carb diet.