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⠀
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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⠀
Filling⠀
- 3 ½ (560 ml) cans of Native Forest Unsweetened Organic Coconut Cream
- 1/4 cup maple syrup
- 8 oz stevia sweetened/unsweetened chocolate ⠀
Marshmallow Topping (for vegan version use dairy-free whipped cream)
- 2 egg whites
- 1/2 cup granulated monk fruit sweetener (organic cane sugar)
- 1/4 tsp cream of tartar⠀
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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.