This dark chocolate coconut tart with its almond flour crust and macadamia nut topping is rich and silky and guaranteed to fulfill your chocolate cravings.
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:
Chocolate, Coconut, Macadamia Nut Tart Recipe (Gluten-Free, Paleo, Vegan)
This chocolate coconut tart is dense, silky, utterly simple and guaranteed to fulfill your chocolate cravings.
Make Tart Shell:
- Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
- Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
- Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
- Pour chocolate into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
Copyright 2013 gourmandeinthekitchen.com
leave a comment