If you choose to garnish the tart with sliced almonds, toast them in a small skillet over low heat until golden brown, about 5 minutes. Let cool before garnishing the tart.
- 2 cups roasted, salted almonds, divided
- 3 tablespoon each: cocoa powder and coconut oil
- 2 tablespoons maple syrup
- 12 ounces (scant 2 cups) vegan or dairy bitter - or semisweet chocolate chips
- 3/4 cup full-fat coconut milk
- 1 teaspoon each: vanilla extract and instant coffee
- 1/4 cup toasted sliced almonds for garnish, optional
Finely grind 1 1/2 cups of the almonds in a food processor. Add cocoa powder, coconut oil, maple syrup; pulse to combine. Evenly press almond mixture into and up the sides of a oil-sprayed 13- by 4-inch or an 8-inch round tart pan whose removable bottom has been lined with parchment and sprayed as well; freeze to firm up while making chocolate ganache.
Place chocolate chips in a medium microwave-safe bowl. Microwave on defrost until just starting to melt, about 3 minutes. Heat coconut milk and coffee to a simmer in a small saucepan. Pour hot milk over chips, let stand a couple of minutes, and then whisk until smooth. Whisk in vanilla.
Evenly distribute the remaining 1/2 cup of almonds over the crust’s surface. Pour warm chocolate over the almonds. Refrigerate to firm up, about 30 minutes. Can be covered and refrigerated a couple of days or frozen for a couple of months. When ready to serve sprinkle toasted sliced almonds around the perimeter and serve.