Chocolate Coconut Tart

I never used to get cravings for chocolate.  I liked it, for sure, but I didn't crave it like so many do.  That is, until about two years ago.  Call it getting older, call it life changes, call it coming to my senses....

Now?  Now I know when I want chocolate, and only chocolate.  If you're trying to battle one of those oh-so-strong chocolate cravings today, don't bother fighting.  Just make this tart and consider it an I.V. of the good stuff headed straight for where it counts.... your belly.  It packs a whallop and it's the real deal.

Although it has "Coconut" in the title, it's a very subdued flavor.  Sort of like a supporting actor in this play starring almond and chocolate.   It's also gluten-free, and "Paleo", if you're interested in those things like I am.

Chocolate Coconut Tart

adapted from So Good and Tasty

Crust:

1 1/2 c. ground almonds

1/4 c. coconut oil, melted

pinch salt

1 tsp. vanilla

Filling:

1 14oz can coconut milk

10 oz good semisweet or bittersweet chocolate (or a mix of the two)

2 eggs, room temperature

1 tsp. vanilla

pinch salt

Preheat oven to 350 degrees.  Mix the crust ingredients together and press into a tart pan or pie plate and bake for 10 minutes.  Let cool while you make the filling.

Chop the chocolate and pour into a large bowl.  In a medium saucepan, bring the coconut milk just to a boil, then pour over chocolate and let it set for 5 minutes.  Slowly stir the chocolate until melted and smooth. 

In a small bowl, whish the eggs, vanilla, and salt, then pour slowly into the chocolate, while whisking.  Pour filling into the crust and bake about 20-25 minutes.  Top with unsweetened coconut (toast for more flavor!) and sliced almonds.  Serve at room temp or chilled.