Pass the chocolate, it’s time for dessert.
Let’s face it; Valentine’s Day is a thinly veiled excuse to eat the good stuff. Although to be perfectly honest, I rarely wait for a special occasion to treat myself.
I consider chocolate as much of a kitchen staple as I do good butter, eggs, coconut milk and sea salt and you’ll never find me without. My pantry overflows with various odds and ends of bittersweet chocolate and bags of raw cacao and nibs all year long.
Rich and velvety, it soothes my senses and delights my taste buds like nothing else. I’m quite certain chocolate may be one of the best things on earth. Luckily I’m not the only one who agrees.
This chocolate coconut tart is dense, silky, utterly simple and guaranteed to fulfill your chocolate cravings. Dark chocolate is the star, but coconut plays a significant supporting role in three separate forms: shredded, oil and milk, so coconut lovers will rejoice as well.
A shortbread-like press-in crust made with almond flour and shredded coconut is baked off and filled with a quick coconut milk ganache, then chilled until set.
Lightly toasted buttery macadamia nuts and even more coconut top the glossy slick of ganache; the crunchy texture of both contrasting nicely with the smooth, velvety filling. Finally, the intensity of the rich bittersweet filling is rounded out with a small pinch of sea salt scattered across the top.
While this tart works well for any occasion, it’s an awfully good way to end a romantic meal.
And just in case you need a few more reasons to feel good about eating chocolate:
- Cacao is one of nature’s best sources of magnesium; a mineral most of us could use more of.
- Dark chocolate contains antioxidants similar to those found in red wine and tea.
- The consumption of dark chocolate has been shown to increase insulin sensitivity and decrease blood pressure in healthy people.
- Studies have shown that chocolate consumption can reduce the risk of dementia and enhances cognitive function.
- Chocolate could improve your math skills.