Directions

1. Preheat the oven to 350 degrees. Grease a 9 inch tart pan or 9 inch pie plate. Set aside.

2. In a mixing bowl, whisk together almond flour, cocoa powder, and salt until cocoa powder is fully incorporated and no clumps of flour remain. 

3. Using a spatula, fold Chocolate Tahini, coconut oil, maple syrup,
   and vanilla extract into the flour. Mix until the flour is fully hydrated and a sandy dough forms. 

4. If using a tart pan with a removable base, place on a sheet pan. Transfer the mixture to the tart pan or pie plate. Using your hands or the side of a measuring cup, press the mixture into the sides of the pan, forming about 1⁄4 inch thick sides. Using the base of the measuring cup, press the rest of the mixture into the base of the pan in an even layer. Bake for 18-20 minutes. 

5. While the crust cools, prep the filling. 

6. Melt together the coconut milk, chocolate chips, and Chocolate Tahini using a bain-marie, stirring often, until completely smooth, about 10 minutes. Or use the microwave, heating in 30 second intervals, stirring in between.

7. Mix in vanilla extract and salt. 

8. Carefully pour the filling into the crust, smoothing it into an even layer, then gently tapping the pan on the counter, popping any air bubbles. 

9. Transfer to the fridge for 4 hours, or until the filling is completely set. 

10. Sprinkle with flakey salt, slice, and serve with fresh fruit. Enjoy!