Ingredients
Crust
- 1 3/4 cups fine almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 1 tbsp maple syrup
Tart Filling
- 1 jar almond butter (12oz jar)
- 3/4 tsp pumpkin pie spice
- 2 1/2 tbsp coconut flour
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
Topping
- 2 2 bars of Hu Kitchen Puffed Quinoa Almond Butter Chocolate, melted (or other non-dairy chocolate, such as Enjoy Life Foods brand)
- sea salt
Instructions
- Spray a 9 or 9 1/2 inch tart pan with coconut oil.
- In a bowl, combine crust ingredients, and once combined, press into tart pan.
- Place in refrigerator.
- In another bowl, whisk together the filling ingredients.
- Pour the filling over the crust, making sure to flatten and spread it out evenly.
- Next, melt chocolate on the stovetop on low heat, or in the microwave in 30 second increments.
- Once pourable, drizz that shizz on top and sprinkle with sea salt.
- Place in the refrigerator for 45 minutes to set.
- Then cut yourself a tiny piece and go enjoy your day! Enjoy! XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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