Chocolate, Coconut, Macadamia Nut Tart (Gluten-Free, Paleo, Vegan)

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.

Chocolate Coconut Macadamia Nut Tart (Gluten-Free, Paleo)

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.

Chocolate Coconut Macadamia Nut Tart (Gluten-Free, Paleo)

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.

Chocolate Coconut Macadamia Nut Tart (Gluten-Free, Paleo)

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.

Chocolate Coconut Macadamia Nut Tart (Gluten-Free, Paleo)

And just in case you need a few more reasons to feel good about eating chocolate:

Serves Serves 6-8

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.

30 minPrep Time

20 minCook Time

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4 based on 1 review(s)

Ingredients

    For the Crust
  • ½ cup/40g unsweetened shredded coconut
  • 1 ½ cups/190g almond flour
  • 2 Tablespoons/ 30g coconut oil
  • ¼ tsp 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
  • 1/2 cup/40g unsweetened coconut flakes
  • ½ cup/68g raw macadamia nuts, coarsely chopped
  • A pinch of sea salt

Instructions

    Make Tart Shell:
  1. 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).
  2. 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.
  3. 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.
    4. Make Topping:
  4. Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
    5. Make Ganache:
  5. 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.
    6. Assemble Tart:
  6. 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

7.8.1.2
69
https://gourmandeinthekitchen.com/chocolate-coconut-macadamia-tart-recipe/

 


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    Rate this recipe: ☆☆☆☆☆

  1. Gorgeous, absolutely gorgeous! And your words "This chocolate coconut tart is dense, silky, utterly simple and guaranteed to fulfill your chocolate cravings." say it all, don't they?
    Reply

  11. This tart looks divine. All of that lovely chocolate (that is, of course, very good for you) and toasted coconut. That has to be one of my favorite flavor combinations. Recently I've been toasting up coconut flakes and sprinkling them with coconut sugar while they're still warm. What a treat!
    Reply

  18. Oh, my stars! Sylvie, your Chocolate Coconut & Macadamia Nut Tart is stunningly DROP-DEAD-GORGEOUS! It is so nice to see gluten free/paleo/vegan represented so well...especially for a special treat like this. Perfect for Valentine's Day! Thanks so much for sharing and congrats on your nomination! xo
    Reply

  25. OMG...! Sylvie, that looks utterly divine! People seem to think that GF and vegan = virtuous and boring... but this is totally decadent! I am a sucker for the combo of macadamias and dark chocolate :)
    Reply

  28. This is so my kind of recipe. A little switch up of sweeteners and I could eat this easily! Funny, I had seen something the other day that put me in mind of coconut crusted tarts with coconut milk chocolate mousse...when and if I do that, I am not copying you, I promise! :)
    Reply

  32. Beautiful! This tart looks so luscious... I just love the fragrance of toasted coconut. My grandmom use to make simple blend of fennel seeds, toasted coconut and sugar crystal to nibble... This Tart is fabulous... How can anyone say no to chocolate.
    Reply

  37. This is my favorite V-Day dessert I've seen yet! All my favorite ingredients in one delicious dessert. I voted for you in the Homies. You definitely deserve to win! I am so late to the game and only just realized it was Homies time... oopsie.
    Reply

  38. We both are on the same chocolate high ... as I said on my latest cure chocolate has mystical powers and is the cure to all. I think I am ready to swap you a slice of this heaven in a cake for a few of my cookies. Deal?
    Reply

  44. I made this tart for dessert last night - stunning and outrageously decadent! I'll be making it again soon. Thank you for sharing such a lovely recipe!
    Reply

  58. Wow. I made this tarte this weekend and it must be one of my all time favourite flavour combinations. Heavenly! Thank you for the inspiration!
    Reply

  59. This tart is adorable! Dark chocolate is a perfect choice! I generally prefer fruit tarts, but this one looks so tempting! The topping turns it into a star of any occasion to celebrate! Definitely a must try recipe for me!
    Reply

  60. It is taking all my willpower not to feign sickness/ walk out of the office/ go home/ start baking this. I even have all of the ingredients. As you say, who would be without a cupboard staple of dark chocolate? Hurry up weekend. I need you.
    Reply

  63. This is a fantastic recipe for a winner of a chocolate tart/cake using very good healthy ingredients. I have made this twice and look forward to making it many many times in the future. The result is a very rich creamy truffly chocolate density with all the ingredients in full complement with each other. The first time I didn't have the nuts so I subbed in finely chopped candied citrus peels (homemade by me :) and my bf loved the intensity of the chocolate sooooo much that I made it again for his birthday, as his birthday cake (his 12-year old loved it, his 9-year old was overwhelmed -- which is really funny cause the younger boy is usually the chocolate fiend). My second attempt I followed the recipe exactly, except I soaked the macadamias for 12 hours and then toasted them -- killer delicious. I made my own coconut milk from dessicated coconut. My almond flour is Bob's Red Mill. Not owning any springform pans, both times I used a glass dish -- the first time a glass tart pan and the second time a glass pie plate. The crust didn't come out very easily, had to carefully cut and scrape it out with a knife, which is no big deal. I went very liberal with the coarse sea salt, which makes this a very sophisticated desert. I must sing high praise to this recipe and the recipe-innovator. Kudos!!!!
    Reply

  66. Does the maple syrup in the crust do anything but sweeten it? I would like to make this for my pot luck Thanksgiving celebration, but I would rather highlight the ganache instead of the crust. Can I omit the maple?
    Reply

    • The maple adds a very subtle sweetness to the crust that honestly doesn't detract from the richness of the ganache. If you were to omit it the crust would taste more like that of a savory tart or pie and would in my opinion wouldn't be quite right for a dessert. Hope that helps!
      Reply

  67. I made this for New Year's Eve this year and it was a big hit! My best friend is sensitive to gluten and loves dark chocolate and macadamia nuts, and since she was hosting the party, I made it with her in mind. It turned out fabulously and everyone who had a piece loved it. Also, my boyfriend is a sous-chef at a nice restaurant downtown in my city and he brought the leftovers to work for his staff...they all thought he made it and was what they were going to run for dessert that night! He did give me credit for it thankfully, but if trained chefs loved it, it must be good! Thanks so much for this recipe, I will definitely be making it again :)
    Reply

  70. I made this for an office birthday today, and it was a huge hit among a crowd of picky eaters - gluten free, dairy free, avoiding refined sugar, etc.! Just gorgeous for a special occasion, but VERY easy to make - thank you!
    Reply

  72. Hi Sylvie, this looks absolutely divine!! I want to make this for a work colleague's birthday next week but will only be able to make it 24 hours in advance. Will the crust go too soft in that time or should it be ok? Thank you for this beautiful recipe!
    Reply

    • Hi Jacqui, Yes the crust will soften a little once the chocolate filling is added but it should still slice pretty well 24 hours later and won't affect the flavor. I hope you all enjoy it!
      Reply

  74. Hi there. I tried this beautiful tart last night for my family and ran into a couple of challenges. First of all the crust was incredibly sticky when I went to press it into the tart pan -- do you have any idea why that might be? Second, my tart didn't set, even after being in the fridge for 4 hours. I'd really like to try this tart again because it's absolutely beautiful and my family has a lot of dietary restrictions (vegan, gluten free) so any insight you have would be so appreciated! Thanks!
    Reply

    • The dough should be wet enough to push around the tart pan easily but not sticky so I'm not sure why yours would be. Maybe cut back a little on the maple syrup and see if that helps. It should set up and be firm after an hour or so. Hope that helps!
      Reply

  75. I made this yesterday with my granddaughter for her birthday cake. "Not too many macadamias Mimi!!" she warned me. Yeah, is there such a thing? My question is regarding the leftovers. How best to store the leftover piece? Will it freeze alright ? I have to say it is so rich but i added homemade coconut whipped cream and that for us took it right over the edge …so creamy, rich and delicious every bite!!
    Reply

  76. 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
    Reply

    • 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!
      Reply

  78. Hi Sylvie, I'm excited to try this! What are your thoughts on using cocoa powder or cacao nibs instead of bittersweet chocolate?
    Reply

    • 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!
      Reply

Trackbacks

  5. […] So spring is in the air and Easter is finally here and all I can think about is chocolate. If you’re having dessert with your Easter lunch then you could do worse than this coconut chocolate tart. It’s another experiment in dairy free cooking and definitely a success. I found the recipe here at gourmande in the kitchen. […]
    Reply