1/2 Cup of Flour
1/2 Cup Powdered Sugar
1 Stick of Butter and 2 additional TB
Pinch of Salt
Whole Fresh Cherries
2-4 TB of Agave
1/2 Bag of Chocolate Chips
3/4 Cup of Coconut Creamer
1/2 Cup of Heavy Cream
Mix the crust ingredients in a food processor. Once it comes together. Take out and roll into a ball. Put in fridge for a couple hours.
Take out, roll into a disc and form into a tart pan.
Freeze for 15 minutes to set.
Take out of freezer, and bake for 12 minutes at 375 in the oven.
Make the chocolate filling by melting the chocolate in a double boiler and then add the coconut cream and whisk until smooth. Take off the heat and add the heavy cream, again whisking until smooth. Set aside.
Make the cherry topping by heating the cherries and the agave on the stove until they have a nice sticky syrup.
Take the tart crust out of the oven, pour in the chocolate mixture and bake in the oven for 30-40 minutes until set. And a toothpick comes out clean.
Take out, let cool down and top with cherries. I then let it cool in the fridge overnight for the best result.