Incredible chocolate tart

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Tart:
  • 225 g. oats
  • 3 sp. coconut oil 
  • 2 tbsp. salt
  • 3 sp. maple syrup
  • 3 sp. raw cacao
  • 3 sp. almond flour
.
  • Topping:
  • 1 can of creamy coconut milk
  • 2 sp. maple syrup
  • 200 g. dark good chocolate
  • 3-4 pinch of salt
Heat up your oven at 180° degrees. 
Start making the tart: Mix oats, coconut oil, salt, syrup, cacao and almond flour in a small can over low heat. 
Cover a tart pan with a thin layer of plant butter or coconut oil. Add the mixing in the tart pan and press down the 'dough' at the bottom and the sides. (It can be a little sticky, but be patient, you need to use a little time doing this, so the tart turns out beautiful)
  1. Bake in the oven for 5-7 minutes. 
  2. Make the topping: Heat up 1 can of creamy coconut milk with syrup and chocolate pieces. Keep stirring. Taste with 3-4 pinch of salt. 
  3. When the tart is ready, take it out and add carefully the coconut topping. Use a spoon to mix it around. Bake the cake again in about 20 minutes. The tart needs to feel a little gooey and unbaked. 
  4. Eat the tart warm, or put it in the fridge and eat it when it's totally cold. (my favorite is the cold one)

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