Portuguese Coconut Flour Almond Fudge Tart – A Paleo Delight

Allergens

Nuts (almonds)

Ingredients

• 1 cup coconut flour
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chopped almonds, for topping

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch tart pan or springform pan and set aside.
2. In a large bowl, whisk together coconut flour, almond flour, salt, cinnamon, and cocoa powder. Set aside.
3. In another bowl, mix together eggs, vanilla extract, coconut oil, and honey or maple syrup until well combined.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until a smooth batter forms.
5. Pour the batter into the prepared tart pan, spreading it evenly with a spatula.
6. Sprinkle the chopped almonds evenly over the top of the batter.
7. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely before removing from the pan.
8. Slice into 6 portions, garnish with fresh berries if desired, and serve.

Chef’s Insight

The combination of coconut flour and almond flour gives this dessert a unique texture, making it gluten-free and perfect for those following the Paleo diet.

Notes

For a lower-carb version, substitute honey or maple syrup with a keto-friendly sweetener like erythritol or stevia.