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{Filling}
1/2 cup cocoa powder
3 Tbsp coconut oil
3 Tbsp agave nectar
1 Tbsp vanilla
1/4 tsp lavender extract (optional)
culinary lavender buds, to decorate
{Crust}
1 cup almond flour
1/4 cup cocoa powder
2 Tbsp coconut oil
2 Tbsp agave nectar
2 tsp vanilla
1/4 tsp sea salt
non-stick vegetable oil spray
1. In a mixing bowl, make the crust by mixing together the almond meal, cocoa powder, and sea salt. Blend in the cocoa powder until there are no remaining lumps. Add the coconut oil, agave nectar, and vanilla until you get a homogenous crust mixture that clumps together easily.
2. Spray the tart rings with non-stick spray, then place them on the baking sheet. Roughly divide the dough into 3 equal portions. Press one portion of the dough into each tart shell. Use the tart dough tamper to create evenly thick bases and sides to each tart shell. Set these aside.
3. Make the chocolate ganache filling by mixing the filling ingredients together in a bowl. Continue to mix until you get a homogenous ganache. If the ganache seems a bit too thick, add an extra drop or two of coconut oil.
4. Fill the tart shells with the ganache until just full. Sprinkle a few lavender buds on the top of the tarts as a garnish. While still parked on the baking sheet, place the tarts into the fridge to chill for an hour.
5. When it’s time to serve, use a thin knife to ease the tarts out of their ring molds. Serve the tarts at or just under room temperature.
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