Chocolate Ganache Tart
Crust
1 1/2 cups almond flour
6 tablespoons cocoa powder
3 tablespoons coconut oil
3 tablespoons agave syrup
Ganache
3/4 cup coconut oil
1 1/2 cups cocoa powder
1 1/2 cups agave syrup
Garnish
1 pint fresh raspberries
Oil a springform cake tin (or 9-inch pie plate) and sprinkle with cocoa powder. Add all crust ingredients to the bowl of a food processor and pulse until combined. Pat into the bottom of the ring mold.
Melt 3/4 cup coconut oil in a heat-proof bowl over hot water. Cool slightly. Whisk in the cocoa powder and agave syrup until smooth. Pour into prepared pan and refrigerate for at 1 hour or until firm. Garnish the top with fresh raspberries.