Chocolate and Almond Butter Tart (Vegan, Gluten-Free)

Whenever I fancy a comforting, seriously indulgent chocolate dessert, this is what I make. The dark chocolate goes perfectly with the creamy mixture. The base has a bit of a crispy bite, and it ends up tasting like a very familiar cookie brand. It has no added sugars and it's gluten-free. My tricky digestive system tolerates it quite happily, and every time I make this tart for others, they cannot believe it is vegan.
Serves 8

Ingredients for chocolate and almond butter tart

For the base

• 170g ground almonds
• 3 teaspoons cocoa powder
• 100g gluten-free oats
• 3 tbsps maple syrup
• 1/2 tbs coconut oil (melted)
• 1/4 tsp salt
• 80g dark chocolate, chopped into bits

For the filling

• 800g coconut cream
• 2 tbs maple syrup
• 3 tbs almond butter
• 1 tsp cocoa powder
• 60g dark chocolate, roughly chopped

Directions for chocolate and almond butter tart

1. Preheat your oven to 180 degrees Celsius.
2. Grease a 23-cm tart tin.
3. In a food processor, blitz the oats, ground almonds, cocoa powder, and salt. As it all blends, add the melted coconut oil and maple syrup.
4. Spread the resulting dough into the greased tin, pressing it against the sides. Bake for 10-12 minutes, or until you see the edges and bottom starting to brown.
5. Remove the tin from the oven, and if needed, flatten the base with a spoon.
6. Sprinkle the chocolate bits on the baked base before it cools. The chocolate will melt, so help it spread with a blunt knife. Set aside to cool completely.
7. In a large bowl, beat your coconut cream until it’s light and fluffy. Set aside.
8. In the food processor, add the cocoa, almond butter, maple syrup, and blitz. Add this mixture to the coconut cream.
9. Once the base has cooled down, spoon the creamy mixture into it. Top with the rest of the dark chocolate, generously.
10. Place the tart in the fridge and try to forget about it for 2 hours. It won’t be easy, but trust me, it will only make it taste better.
11. Slice, and serve on its own or paired with raspberries.