I’m not gluten sensitive, but I have a couple of friends who are. So I feel a little badly for them when I bake goodies made with wheat flour. That’s why once in a while, I like to cater to their dietary needs and make something that they can enjoy. Of course, everyone else can eat it, too.
Here’s a recipe that fits the bill.
Gluten-free Chocolate Almond Tart
Adapted from Sally's Baking Addiction
Ingredients
Crust
1 cup unsalted whole almonds
1 cup almond flour
2 Tbsp. maple syrup
3 Tbsp. coconut oil, melted
Filling
8 oz. semi-sweet chocolate
4 oz. unsweetened chocolate
1 Tbsp. maple syrup
13 1/2 oz. can coconut milk
1/4 cup sliced almonds
Flaky sea salt
Directions
Preheat oven to 300 degrees. In a food processor, pulse almonds with almond flour until almonds are coarsely chopped. Add maple syrup and coconut oil. Pulse until mixture is combined and crumbly.
Press dough evenly and firmly into a large pie pan. Bake 12 minutes. Remove from the oven and place on a wire rack to cool.
Coarsely chop the chocolate and place in a medium bowl. Add maple syrup.
In a small saucepan over medium heat, bring coconut milk to a boil. Pour over chocolate and stir until completely smooth. Pour onto crust and top with sliced almonds and sea salt.
Cover loosely and refrigerate overnight.
