GF chocolate coconut Tarts

This is a light, airy, and delicious chocolate coconut tart with a gluten free almond crust. It's a perfect, quick and easy spring dessert! If you're plant-based, this recipe is super simple to tweak into a plant-based recipe. The best part about this fun treat is that it's healthy! I envision this as a fun eat for a tea party, bridal shower, or brunch. 
Enjoy! 

GF Chocolate Coconut Tarts

Recipe makes about two tarts.
Prior to starting your tarts, refrigerate the canned coconut milk overnight.

Ingredients

• 1 14oz Can Organic Coconut Milk
• 1 Cup Semi Sweet or Dark Chocolate Chips
• 1 Tablespoon Powdered Sugar
• 2 1/4 Cups Almond Flour
• 1 Egg
• 1 teaspoon salt
• 1/8 Cup Agave Syrup 
• Raspberries, Sea Salt, or other Preferred Fruit Toppings

Instructions

Crust

Refrigerate the canned coconut milk overnight to create a coconut cream for the tart filling. When the coconut milk has set and you're ready to begin the tarts, preheat your oven to 350℉. First, in a small mixing bowl, mix the almond flour, egg, agave, and salt thoroughly to create a dough. Add the almond flour into the mixture 1/4 cup at a time. Almond flour absorbs moisture quickly, so the dough should be dry to prevent a soggy crust. Press the dough into two tart dishes. If you don't have small baking dishes or tart dishes, you can press the dough into a greased cupcake pan, filling each cup about 1/4-1/2 of the way full of dough. If you want to make this recipe plant-based friendly, mix the almond flour with pure 1/4 cup pure maple syrup, 1 teaspoon salt, and 2 tablespoons water. Adjust the amount of flour as necessary. Bake the crust for 10-12 minutes or until the edges are golden brown. Let the crust thoroughly cool before filling with the chocolate coconut filling.

Filling

 First, melt the chocolate in the microwave for about 1 minute, or until smooth. Next, drain any leftover coconut milk from the can, and fold the melted chocolate into the coconut cream using a small spatula [I use any extra coconut milk for my coconut rice recipe]. Add the powdered sugar and whisk until smooth. If you prefer a richer, dark chocolate taste, you can leave the sugar out. Cover the chocolate coconut filling and refrigerate for 2 hours.
After the filling has set, use a spoon to evenly fill the tart crusts. Alternatively, you could use a pastry bag and pipe the filling into the crusts. Top the tarts with flaky sea salt, pink Himalayan salt, raspberries, strawberries, or the fruit of your choice.
Eat and enjoy!