This tart is an absolutely divine dessert that just happens to be gluten free and dairy
free and vegan-friendly! This recipe is an adaptation of one by papayagirlbali (insta)
aka Tanja Cordes, a fabulous vegan chef working in Bali.

Base:
1 cup almonds, ground to a fine meal
¼ cup coconut sugar (can use brown sugar)
¼ cup cocoa powder
2 tbsps coconut thread
2 tbsps coconut oil, melted
1 tbsp flaxseed meal mixed with 2 tbsps water
1 tsp vanilla extract
1 tsp orange zest
½ tsp baking powder
½ tsp baking soda
¼ cup plant milk (almond, soy, rice, coconut)
Mix it all together and press into a base of a 23 cm baking paper lined tart tin. Bake
at 180 C for 15-20 minutes or until firmed up. Cool.

Filling:
400mls + 2tbsps coconut milk (or other plant-based milk)
100g maple syrup
40g cocoa
1 tbsp corn flour
100g dark chocolate, chopped roughly
2 tbsps coconut oil
1/3 tsp sea salt
1/3 roasted peanuts, chopped roughly

1. Heat milk and maple syrup in saucepan. While it heats mix together cocoa,
cornflour and extra milk until lump-three. Pour this into the saucepan and stir
until it thickens – about 5 minutes. It will not be super thick, more like a light
custard.
2. Add in chocolate and coconut oil to custard and whisk until smooth and shiny.
3. Pour into cooled, cooked base (fill right to the top) and chill until set – about 2-3
hours, or overnight.
4. Before serving, sprinkle with sea salt and peanuts.