Dairy-Free S'mores Tart
Made with Native Forest Coconut Cream by @delight.fuel ⠀
Give this S'mores Tart a go and you'll be reminiscing of sitting by a campfire bite by bite!
It's gluten-free, dairy-free, and refined sugar-free! 
Servings: 8-10⠀ Prep Time: 30 min⠀ Cook Time: 30 min⠀ Additional Time: 3 hours⠀ ⠀ Ingredients:⠀
Crust⠀
- 11/2 cups gluten-free oats
- 1/2 cup almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1/2 tsp cinnamon⠀
- 3 ½ (560 ml) cans of Native Forest Unsweetened Organic Coconut Cream
- 1/4 cup maple syrup
- 8 oz stevia sweetened/unsweetened chocolate ⠀
- 2 egg whites
- 1/2 cup granulated monk fruit sweetener (organic cane sugar)
- 1/4 tsp cream of tartar⠀ ⠀ Instructions:⠀ 1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.⠀ 2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup, coconut oil and cinnamon. Process into a moist mixture. ⠀ 3. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. ⠀ 4. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⠀ 5. For the dark chocolate filling heat coconut cream and maple syrup in a small pot over medium-high heat.⠀ 6. Turn heat to low and add the chocolate. Stir until chocolate has melted. ⠀ 7. Let the mixture cool for a couple minutes and then pour into the tart. Refrigerate for at least 2-3 hours until mousse tart has fully set. ⠀ 8. In a small pot bring water to a simmer.⠀ 9. Add egg whites into a heat safe bowl and place on top of the pot. ⠀ 10. Stir with a hand mixer for about 1 minute.⠀ 11. Add sugar and mix for another 4-5 minutes until granulated sugar has dissolved.⠀ 12. Remove from the pot, add cream of tartar and mix for another 3-4 minutes until the meringue reaches a stiff peak. ⠀ 13. Transfer into a piping bag with preferred tip and pipe meringue kisses onto your chocolate tart. ⠀ 14. With a blowtorch toast the meringue around the edges.⠀ 15. Serve immediately or store in the refrigerator for up to two days.
