You may also like
Categories:
flour coconut oil fluid ounces honey coconut milk chile powder cayenne pepper chile powder salt chocolate chips
Viewed: 139 - Published at: 4 years agoIngredients
- 2 16 -ounce bags almond flour
- 1 12 -ounce jar coconut oil, melted
- 12 fluid ounces honey
- 4 14 -ounce cans coconut milk
- 1 tablespoon ancho chile powder
- 1 tablespoon cayenne pepper
- 1 tablespoon pasilla chile powder
- 1 tablespoon smoked sea salt
- 48 ounces dark chocolate chips or chunks
Method
- Preheat the oven to 400 degrees F.
- In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
- Separate and spread the mixture evenly into 20 6-inch tart pans.
- Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
- Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer.
- Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
- Place the chocolate in a large bowl.
- Pour the simmering coconut milk over the chocolate and whisk until melted.
- Reserve for the tart shells.
- Fill each shell evenly with the chocolate coconut ganache.
- Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
- Serve the tarts cold.
