Recipe (guys, this is so simple it should be criminal):
filling:
-1 can coconut milk
-1/4 cup coconut oil
-3/4 cup raw cacao powder (or plain ol' cocoa powder if that's what you have)
-1/2 cup liquid sweetener of your choice (honey, agave, maple syrup...)
(to taste:)
-almond extract
-saffron
-sea salt
crust:
-1 cup almond flour (I toasted half of it a tiny bit)
-pinch of sea salt
-leeetle bit honey
So... melt the coconut oil and a pinch of saffron on low until the oil is all liquid. Let it hang out for just a few minutes on LOW low low, so the saffron can soak in. Remove from heat and add JUST THE FAT (the thick white part on top) from a can of coconut milk. Save the clearish liquid stuff for dal stock or smoothies or something. Add a little bit of salt and a splash of almond extract (more, or less, or omit, as per your preference). Then whisk in the cocoa powder and sweetener until there are no chunks. The consistency should be similar to pancake batter, without the lumps (thanks for the visual, Binne). Set aside for a minute.
Mix all of the almond flour and a pinch of salt together and then slowly add a little honey (like, a tsp at a time... one Tbsp might be enough), while mixing well with your fingers, until the almond flour will stick together when pressed, but isn't gooey at all. Press this evenly (like a cookie crumb crust) into the bottom of a pan (i used a small pie pan, but you could use a spring-form or a cake round, really anything that has a width of about 8-9 inches) and then pour your chocolate batter on top.
Sprinkle some chopped toasted almonds on top, put in the fridge, and let chill for 3 hours or so. The consistency will be like truffle filling, maybe a tiny bit softer. Definitely slice-and-plate-able. I bet a dollop of un-or-lightly-sweetened whip cream would be delicious with it. Oo! Could you make saffron whip cream? If you soaked the saffron in the cream overnight or something? Woah, dude. woah.
OK, let us know if you do it! SO easy! SO good!
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