Ingredients:

  • 1.5 cups (150g) superfine almond flour
  • 3 tbsp (45ml) melted coconut oil
  • 2 tbsp (30ml) pure maple syrup
  • 0.25 tsp (1.5g) sea salt
  • 7 oz (200g) dark chocolate (70% cacao), finely chopped
  • 0.75 cup (180ml) full-fat canned coconut milk
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch espresso powder
  • 1 lb (450g) fresh organic strawberries, hulled and halved
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) aged balsamic vinegar

Instructions:

  1. Preheat oven to 175°C. Combine almond flour, melted coconut oil, maple syrup, and sea salt in a bowl until crumbly dough forms.
  2. Press dough firmly into a tart pan with a removable bottom until the base and sides are evenly coated. Bake for 12–15 minutes until fragrant and mahogany brown. Cool completely.
  3. Place chopped chocolate in a heat-proof glass bowl. Heat coconut milk in a saucepan until simmering, then pour over chocolate.
  4. Let chocolate sit for 5 minutes, then whisk from the center outward until a glossy emulsion forms. Stir in vanilla and espresso powder.
  5. Pour the chocolate ganache into the cooled crust. Smooth the top and refrigerate for at least 2 hours until set.
  6. In a separate bowl, toss halved strawberries with honey and balsamic vinegar. Macerate for 15 minutes before arranging on top of the chilled tart.