Crispy chocolate oat crust with silky smooth, rich, decadent and chocolatey filling. The perfect healthy sweet treat for any occasion!
Preheat oven to 180 celsius. Grease a 8x8 tart pan. Set aside.
In a food processor combine oats, almonds meal and process until coarsely ground. Add cocoa powder, coconut oil and maple syrup pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart pan. Bake for 15-20 minutes,. Transfer to a wire rack and let it cool.
Remove the cans of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid. Scoop the firm coconut cream into a stand mixer. Whisk the cream on high for 1 to 2 minutes, or until thick and fluffy with stiff peaks. Then use a spatula to fold the melted chocolate into the coconut whipped cream, add maple syrup until just combined.
Pour mixture into tart and refrigerate overnight to set (preferably overnight). garnish with fresh cherries, slice, and serve.