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
- ¼ cup/20g unsweetened coconut flakes
- ¼ 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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
suzi says
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!!
suzi says
ps thank you!!
Sylvie says
Hi Suzi, I'm so happy to hear you enjoyed it! As for the leftovers, they are best kept in an air-tight container in the fridge and brought back to room temperature before serving.
Paige says
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!
Sylvie says
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!
Mel says
So yummy! Took it to a dinner party and it was a hit with all the adults and even the kids! 🙂
Sylvie says
I always love hearing that!
Jacqui says
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!
Sylvie says
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!
Natalie says
This also looks as though it is kosher for Passover - yay! I'll try this out for our seder.
Lauren says
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!
Sylvie says
I'm glad to hear that!
Mick Lehr says
This is making me hungry. I will have someone make it for me.
C says
Sounds divine! Did you use canned coconut milk?
Sylvie says
Yes, the full fat kind.
Rachel says
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 🙂
Rachel says
Also, I used agave syrup instead of maple since that is what I had on hand
Sylvie says
I love hearing that, that's the best kind of compliment! I'm really glad everyone enjoyed it.