Mini Mocha Tart

1 and 1/4 cup almond flour 

1/4 cup coconut flour

1/3 cup raw cacao powder

1/4 cup pure maple syrup

1/4 cup coconut sugar

1 cup coconut cream

1/4 cup date nectar

1/2 cup coconut sugar

1/3 cup cacao powder

2 tbsp refined coconut oil

Sea salt to sprinkle on top

Preheat oven to 325 degrees. In a small bowl, form the crust mixture by stirring the flours, then he melted coconut oil and maple syrup to form crust. Press crust into the bottom of 1 large nonstick tart pan or 6 tartlet pans. Poke holes in the crust with a fork, then bake for 10-12 minutes, or light golden brown around the edges.

Prepare filling by stirring coconut cream, date nectar, coconut sugar, cacao and espresso powder. Then stir in the coconut oil.

When crust is done, let cool for several minutes before pouring the filling inside each tart crust. Sprinkle sea salt on top!

Let filling set in fridge for an hour or two before enjoying tarts.

Top with coconut whip cream if desired.

Yields: 6 Mini Tarts, or 1 large tart
Prep Time: 15 minutes 

Bake Time: 10-12 Minutes 

Chill Time: 1 hour