Chocolate Pomegranate Tart

Gluten-Free, Vegan

Crust:

1½ cups almond flour

¼ cup cacao powder

¼ cup coconut oil, melted

1 tbsp maple syrup

Filling:

2 avocados, pitted and meat removed

½ cup cacao powder

¾ cup maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla

pomegranates, for garnish

In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into tart pan and set aside. Meanwhile, in a food processor, add filling ingredients. Blend until smooth. Pour into pie crust and place in freezer until firm. Garnish with pomegranates.