chocolate sea salt or a high quality sea salt for topping
In a food processor, pulse almonds until a rough flour is formed. Do not over mix or you will make almond butter! Pulse in 1 tablespoon of coconut oil and 1 tablespoon of agave or maple syrup. A dry paste will form that will stick together when pressed. If more moisture is needed, add an additional tablespoon of melted coconut oil. Press mixture into an 8 inch tart pan. Set aside.
In a medium sauce pan, whisk together soy milk and corn starch until clumps dissolve. Bring to a quick boil and remove from heat. In a double boiler or microwave melt chocolate chips and whisk into soy milk. Add melted coconut oil and vanilla extract. Whisk until smooth and pour onto almond crust. Sprinkle with sea salt and place into the refrigerator. Wait until fully chilled (~2-3 hours) and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/08/01/chocolate-sea-salt-tart-vegan-gluten-free/