METHOD
— To a bowl, combine almond flour, cacao powder and a pinch of salt. Mix well.
— Add the maple syrup, soy milk and vanilla extra and mix until well combined. The mixture should stick together when pressed. Add a touch more soy milk if needed.
— To a greased or lined tart pan (8 to 9 inch), press the mixture evenly across the bottom and up with sides using your fingers or the back of a spoon. Set aside to chill in the freezer.
— Meanwhile, place the Sour Cherry & Madagascan Vanilla Chocolate , coconut milk and cherry juice into a saucepan. Heat over low, continuously stirring, for 3 to 5 minutes or until fully melted. Remove from heat.
— Pour the filling into the tart pan, and top with the chopped Sour Cherry & Madagascan Vanilla Chocolate.
— Set in the freezer for 3 to 4 hours, or until the filling is fully set and the shell has hardened.
— Slice into 8 to 10 slices and optionally serve with a dollop of coconut yoghurt.
