I am a dark chocolate lover, through and through. So I am forever on the hunt for recipes that are rich and indulgent enough to stand up to my chocolate requirements, while still bringing new and interesting flavors to the table.
I first came across Joanne Chang when I lived in Boston – I would visit the Flour bakery on my way to class, and it was a small and beautiful ritual I still treasure to this day. I discovered her as a pastry chef, and have followed her work ever since.
I am a dark chocolate lover, through and through. So I am forever on the hunt for recipes that are rich and indulgent enough to meet my chocolate needs while still offering something new. Something layered and interesting. This tart is exactly that.
This is very much the adult version of an almond joy – or perhaps what almond joy wishes it could be. A small slice will satisfy the palate, and bring you on a little journey of indulgence and joy.
The original inspiration comes from pastry chef Joanne Chang, whose work I’ve admired for years. When I lived in Boston, I used to stop by Flour Bakery on my way to class—a small ritual that I treasured, and I still remember fondly to this day. I discovered her through her bakery, and I’ve followed her work ever since. This tart is lightly adapted from a version in her book Pastry Love, modified just a touch in places to clarify the process and add just a hint more indulgence.
The base is a no-bake chocolate–almond crust with a soft, fudgy texture that melts just so as you slice into it. The filling is a smooth coconut–chocolate blend, laced with whole roasted almonds for the most satisfying crunch. I think you’ll love the result. Almond Joy, but more grown-up, elegant, intense in the absolute best way.
Dark Chocolate Almond Joy Tart
Equipment
- 10 Inch Tart Pan *This is mine: https://amzn.to/4qRwSvt
Ingredients
- 440 g (3 cups) raw whole almonds
- 60 g (3/4 cup) + 1.5Tbsp dutch processed cocoa powder *This is what I use: https://amzn.to/4hWcx4j
- 210 g coconut oil, melted and cooled
- 285 g (~13.5 Tbsp) maple syrup
- 1 tsp kosher salt I use Diamond Krystal
- 120 g full fat canned coconut milk
- 1.5 tsp vanilla extract
- 30 g (1/2 cup) unsweetened flaked coconut
Instructions
Roast Almonds & Toast Coconut
- Preheat your oven to 350 °F (~176°C). Pour your almonds on a baking sheet, and roast for 8-12 minutes, checking them along the way. The time will vary a bit depending on how hot your oven runs. On a separate baking sheet, bake your coconut flakes for 5-10 minutes, until lightly golden brown. Set aside to cool.
- Add 330g (2 1/4 cups) almonds, 1.5 Tbsp cocoa powder, 105g coconut oil, 4.5 Tbsp (90g) maple syrup, and 1/2 tsp kosher salt to a food processor. Pulse until the nuts are finely chopped and the mixture resembles a cookie dough with coarse bits. It should be moldable, but stiff.
- Press the crust into a 1/4 inch thick layer onto the sides and the bottom of a 10 inch tart pan (with a removable bottom). Refrigerate 20 minutes, until crust is fully set.
Make the Filling
- While the crust is setting in the fridge, to a small saucepan, add the remaining 9 Tbsp (105g) coconut oil, the coconut milk, and remaining 9 Tbsp (195g) maple syrup. Set over low heat until the coconut oil is melted, then remove from heat and whisk in remaining 90g (3/4 cup) cocoa powder and vanilla, whisking until smooth.
Assemble Tart
- Spread a thin layer of the filling over the tart crust.
- Arrange the remaining almonds in an even single layer over the thin layer of filling. Sprinkle remaining 1/2 tsp of kosher salt over the layer.
- Refrigerate 5-10 minutes to set the filling and almonds in place.
- Pour remaining filling over the top of the almonds to cover (reheat filling gently if needed.
- Top with the toasted coconut flakes you prepared previously.
- Set in the refrigerator for 30 minutes to set completely. Once set, you can remove the outer tart pan ring (you may find it easiest if you run a knife along the edge first). Serve and enjoy!
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