Preheat the oven to 180°C / 350°F.
Blend the almonds with a food processor until you get a flour (do not blend too long or you'll get almond butter!).
To the basket of the bread machine or a bowl, add the buckwheat flour, almond flour, chickpea flour, coconut sugar and salt. Pour the coconut oil at room temperature or lightly heated (it must be creamy and soft, not liquid and hot). Knead while pouring cold water a little at a time.
Form a ball, cover it with cling film and let it rest for 15-20 minutes in the fridge. (Recommended).
Meanwhile, coarsely chop the dark chocolate.
Wash and dry the pears, remove the core and the seeds and cut them into thin slices. (See photo)
Put the pears in a bowl or spread them on a sheet of parchment paper. Add or brush the lemon juice and maple syrup. Stir gently with a wooden spoon or with your hands and set aside. (You can postpone this step and brush the pears with juice and syrup when you place them on the dough).
Remove the dough from the fridge and let it rest for 2-3 minutes. Work it with your hands and roll it out with a rolling pin between two sheets of parchment paper. (See photo)
Spread the chopped chocolate on the dough, leaving a margin of about 3cm. (See photo)
Arrange the pears on the chopped chocolate to cover it completely (see photo).
Close the edges of the tart and brush the shortbread with the mixture of syrup and vegetable milk.
Bake for about 38-40 minutes, until the tart is slightly golden.
Serve the vegan chocolate pear galette warm or at room temperature with melted chocolate and my chocolate date avocado mousse (optional).