Ingredients

Crust:

1 1/2 cups GF rolled oats

1/2 cup almonds

10 dates, pitted

3 tbsp coconut oil

1 tbsp rice malt syrup

2 tsp activated charcoal powder or cocoa powder

Filling:

1 cup full-fat coconut milk, chilled

1 1/4 cup dark chocolate, about 220g

1–2 tbsp sweetener, I used maple syrup

Instructions

1. Refrigerate can of coconut milk overnight.
2. In a food processor combine oats, almonds, and charcoal powder process until coarsely ground. Add dates, coconut oil, and rice malt syrup, pulse until the mixture looks like wet sand.
3. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
4. Melt dark chocolate and set aside.
5. Beat chilled coconut milk for 30 seconds with a mixer until creamy. Then add sweetener (optional), cooled melted dark chocolate and mix until creamy and smooth.
6. Pour chocolate mixture into tart and refrigerate overnight to set.