Crust: Grease a springform pan with butter or coconut oil and set aside.
2 C almonds
1/4 C cocoa powder
1/2 C whole wheat flour
2/3 C butter
1/4 C honey
1 tsp vanilla
1/2 tsp salt
8 ounces of unsweetened chocolate (1 full box)
2 TBLS butter or coconut oil
1/4 C + 2 TBLS honey
1 1/2 C coconut cream (we used the cream at the top of 2 coconut milk cans) I'm sure we got some of the coconut milk in there too, and it turned out fantastic! :)
Preheat oven to 400 degrees.
Place almonds in a blender and blend into a course flour. In a bowl mix the other ingredients, then add the almond flour to make a dough. Press down into the greases pan and bake for 10 minutes, or until top is slightly browned.
Remove from oven and allow to cool completely before making the filling.
Finely chop the chocolate and place in a medium size bowl.
Pour this over the crust, and spread around evenly.
Place in the fridge to set. (Will take about an hour) Cover with plastic wrap once all the way cool. It's AMAZING and moist the first night, but dries out the longer it's left in the fridge. (Yet still amazing!)
The site we got the recipe idea from said it was pretty rich and best had with fruit! So we enjoyed ours with oranges! Thanks you nourishinggourmet!