CHOCOLATE GANACHE TART

Ingredients

Crust:
1/2 cup (75g) of coconut flour
1/4 cup (25g) of cacao powder
2-3 tbsp of coconut sugar
1/3 cup (70ml) of coconut oil, melted and cooled
2 large free-range eggs, lightly beaten

Ganache:
1 and 1/2 cups (350g) of coconut cream (the top part of a can of coconut milk)
220g of refined sugar free dark chocolate (minimum 70%)
20g of unflavored collagen powder (optional)
1 tsp of vanilla extract

To top:
Flaky sea salt
Goji berries

Instructions

1) Preheat oven to 180°C. In a medium bowl, combine coconut flour, cacao powder and sugar. Stir in the coconut oil and eggs. Use your hands to gather the dough into a ball and let sit for 10 min. In the meantime, grease a 25cm (10inch) pan with coconut oil. With your hands, pat down the dough into the pan, and prick it with a fork. Bake in the oven for 17mins, then let cool.

2) To make the ganache, chop the chocolate into fine bits. Combine them with the collagen powder in a heat proof medium bowl. Heat the coconut cream in a pot over medium heat and bring it to a simmer. Pour the hot cream over the chocolate, and stir to combine it with the chocolate. Stir in the vanilla extract and let the mixture cool down. Pour the mixture over the pie crust, top with flaky sea salt and goji berries, then let the tart set in the fridge for 1h.