• Preheat the oven to 350 degrees F.
• Spray a tart pan (mine is a 9-inch round) with nonstick spray.
• 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.
• Bake the crust for 10 to 12 minutes or until slightly golden. Let it cool completely.

almond butter caramel

• 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!
• 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

• Place the chopped chocolate in a bowl.
• 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.
• 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.
• Refrigerate for at least 4 hours, or even overnight. To serve, slice into very thin slices because it is so rich. Serve immediately!