Catherine Pohl’s Chocolate Tart

Ingredients

For the base

• 3 tbsp melted butter or coconut oil plus a little extra for greasing
• 300g ground almonds
• 50g cacao powder
• 100ml maple syrup

For the filling

• 300ml double cream or coconut cream
• 200g 70% or more dark chocolate (check it’s vegan / dairy-free if you need that)

Method

1. Grease a pie dish (approximately 22cm diameter) with coconut oil or butter
2. Melt the 3 tbsp coconut oil or butter, then add the almonds, cacao and maple syrup and mix well
3. Tip the mix into the pie dish and smooth out evenly
4. Pop it in the fridge to cool down while you make the filling
5. In a heavy bottomed saucepan, warm the cream or coconut cream, then add the dark chocolate and mix until it’s all evenly combined
6. Remove from the heat and allow to cool for 5 minutes, then pour it into the base
7. Chill back in the fridge for at least an hour or until it is set

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