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:
- 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.
Gluten-Free Chocolate, Coconut, Macadamia Nut Tart Recipe (Paleo, Vegan)
This gluten-free chocolate coconut tart is dense, silky, utterly simple and guaranteed to fulfill your chocolate cravings.
Ingredients
For the Crust
- ½ cup/40g unsweetened shredded coconut
- 1 ½ cups/190g almond flour
- 2 Tablespoons/ 30g coconut oil
- ¼ tsp fine sea salt
- 2 Tablespoons/30 g maple syrup
For the Coconut Milk Ganache
- 1 cup/ 240ml full fat coconut milk
- 12 oz/280g bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
For the Topping
- 1/4 cup/20g unsweetened coconut flakes
- 1/4 cup/34g raw macadamia nuts, coarsely chopped
- A pinch of sea salt
Instructions
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.
Make Topping:
- Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
Make Ganache:
- 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.
Assemble Tart:
- 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.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 47gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 1mgSodium: 106mgCarbohydrates: 23gFiber: 10gSugar: 7gProtein: 11g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
I love the white and gold china! Can you tell me the make and pattern?
Hi Marline, the coffee cups are from 10 Strawberry Street and it’s their white/gold pattern. They look fancy but are actually quite affordable!
I’ve made this many times, it’s always a success with vegans and non-vegans. However, instead of topping with macadamia and coconut flakes I use blueberries – it’s pretty fatty as it is and the blueberries balance the sweetness nicely. Great recipe – thank you!
Hi Sylvie, I’m excited to try this! What are your thoughts on using cocoa powder or cacao nibs instead of bittersweet chocolate?
Hi Erin, You can use the filling from this tart: http://gourmandeinthekitchen.com/chocolate-date-caramel-walnut-tart-recipe/ if you’d like instead (it uses cacao powder), but you’ll need to increase the quantities a bit since you’ll need more of it to fill the entire crust without the date caramel layer underneath. Hope that helps!
Love this recipe! How long will this tart last without getting soggy?
It won’t ever get soggy but the crust will soften a bit if you put it in the fridge which I’d recommend you do if you are planning on keeping it for more than a day. Hope that helps!
How long does this tart stay fresh? Usually coconut milk products need to be consumed quickly, as they get rotten quiet faster (from my experience).
Thanks
It will keep quite well in the fridge for at least 3 to 5 days.