Fudgy Chocolate Tart

Crust

• 1 1/2 cups almond meal, finely ground
• 6 tablespoons dark cocoa powder
• 3 tablespoons maple syrup
• 3 tablespoons coconut oil
• 1/2 teaspoon sea salt

Filling

• 1 1/2 cups dark cocoa powder
• 1 cup plus 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt

1. Pour all of crust ingredients into the bowl of a food processor.
2. Process until all ingredients are blended.
3. Divide crust into four servings and press crust mixture into the bottom and up sides of 4 3-inch tart pans. (You can also use a mini-muffin pan and place 1 tablespoon of crust mixture into each muffin cup for a total of 18 tartelettes.)
4. Clean food processor bowl and blade.
5. Place all filling ingredients into the bowl of the now clean food processor.
6. Process until all ingredients are smooth.
7. Spoon an equal amount of filling into each tart. (There will be 2-3 tablespoons of filling left over.)
8. Place tarts in the refrigerator and chill for at least 2 hours before serving.
9. Serve cold.