Add rolled oats, raw almonds, coconut sugar, unsweetened cocoa powder, and ground cinnamon to a food processor or to the dry container of your high speed blender. Blend until ingredients have been broken down into a course meal. Some small pieces of almonds may still remain, that is okay.
Slowly add melted coconut oil and pulse until everything has been combined.
Transfer mixture a bowl and mix to ensure the coconut oil has been distributed throughout the mixture.
Put mixture into a 10" tart pan and using your hands, a piece or parchment paper, or the bottom of a measuring cup, press it evenly into the bottom and up the sides of the pan. Be sure that the thickness is even all around the sides and bottom of the pan. (See images above)
Refrigerate the crust for 15 minutes. After the 15 minutes have passed, remove from the fridge, place in the oven and bake for 20 minutes.
Remove from oven, set aside to fully cool.
Make the filling:
Add the chocolate chips to a heatproof bowl. Set aside.
Add the coconut milk and cinnamon to a small pot and whisk together. Heat over medium-low heat until it's hot to the touch and steam is coming off the mixture.
Pour the coconut milk over the chocolate chips and let it sit for 1-minute.
Once the minute has passed, add the vanilla and stir until the chocolate has fully melted and mixture has fully combined (see images above).
Pour mixture into the cooled tart crust and chill until set, about 2 hours.
Be sure to also read the Q&A above to ensure your tart turns out perfectly.
Full fat coconut milk must be used for this recipe, don't use light.
Use high quality chocolate chips for this recipe for the best results, see above for more info.
If you are unable to get good quality chocolate chips, you can use 12oz / 280g of finely chopped bittersweet chocolate to replace the 3 cups of chocolate chips.
Either virgin or refined coconut oil can be used in the crust, but note that if you use virgin coconut oil, there will be a slight coconut flavour.
This recipe will not work with coconut flour.
Cover and store uneaten tart in the fridge. When you are ready to serve again, serve cold or let it come to room temperature and serve.
Calorie count is for 1 of 12 slices and is only to be used as a rough guide. Click here to learn how nutritional info is calculated on this website.