Crust Ingredients:
2 cups ground cashews
2 Tablespoons coconut oil, melted
1 Tbsp coconut sugar
¼ tsp salt

Ganache Ingredients:
1 cup coconut milk, full-fat
12 oz bittersweet chocolate, finely chopped
1.  Preheat oven to 350 degrees. In a large bowl, mix ground cashews, butter/coconut oil, coconut sugar, and salt. Transfer to a 9-inch tart pan. Using a flat-bottomed measuring cup,evenly press dough in bottom and up sides of pan.
2. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 30 minutes.
3.Place chocolate in a large mixing bowl. In a saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1-2 minutes, allowing the chocolate to melt. Stir until smooth and creamy.
4. Assemble Tart
5. Pour chocolate ganache into cooled tart shell and spread evenly with a spatula. Chill for at least one hour or until set.

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