Cup of Yum
1. Preheat the oven to 350 degrees F.
2. Spray a tart pan (mine is a 9-inch round) with nonstick spray.
3. Place the almond flour, butter and maple syrup in a large bowl. Stir until combined and the mixture is all moistened. Press it into the tart pan, pressing up the sides slightly.
4. Bake the crust for 10 to 12 minutes or until slightly golden. Let it cool completely.

almond butter caramel

1. Combine the sugar, butter, cream and almond butter in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and stir in the vanilla. Let it cool to room temperature – it will thicken as it cools!
2. Once it’s cool, pour the caramel into the almond tart crust. Top with the chopped almonds. Stick the tart in the fridge while you make the ganache.

chocolate ganache

1. Place the chopped chocolate in a bowl.
2. Heat the cream in a saucepan over low heat just until it’s warm and the edges bubble. Pour it over the chocolate and let it sit for a minute or two.
3. Stir continuously until the chocolate melts, about 2 to 3 minutes. Remove the tart from the fridge and pour the ganache over top. Sprinkle with the flaked salt. Stick the tart back in the fridge.
4. Refrigerate for at least 4 hours, or even overnight. To serve, slice into very thin slices because it is so rich. Serve immediately!