Chocolate Almond Tart, gluten free

Chocolate Almond Tart, gluten free

Like a cross between a chocolate tart and a pecan pie.  This decadent tart got raves reviews from my grandson and family recently. It's soft and gooey when warm and awesome the next day cold.  I adore the flaky low carb crust. Perfect for taking to brunch or a holiday dinner!

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Serves 8-10

Ingredients:

• 1 10 inch gluten free unbaked pie crust.  See mine here
• 4 large eggs
• 3/4 cup light agave nectar or local honey
• 2 tablespoons coconut oil, room temp
• 1/2 teaspoon pure vanilla extract
• dash salt
• 2 cups gluten free chocolate chips,  I used Enjoy Life
• 1/2 cup whole or sliced almonds

Instructions:

Preheat oven to 350 degrees.   Be sure to grease your pie pan prior to pressing in the crust. 

1. In a food processor or blender, combine the eggs, agave and coconut oil.  Stir in the nuts and chocolate chips by hand.
2. Pour into unbaked pie crust.
3. Bake for apx 50 minutes or until set to touch.
4. Cool in fridge before serving.  We actually ate this shortly after baking and it was soft, slightly runny and delicious. The next day when I took it out of the fridge and cut it I was thrilled with the firmer chocolate tart like consistency.  I like it both ways!