Dark Chocolate, Coconut & Macadamia Nut Tart (GF, Paleo, Vegan)

Need a gluten free and dairy free dessert? Dark Chocolate, Coconut & Macadamia Nut Tart (GF, Paleo, Vegan) could be an outstanding recipe to try. One serving contains 413 calories, 6g of protein, and 35g of fat. This recipe serves 12 and costs $1.47 per serving. This recipe is liked by 3098 foodies and cooks. Head to the store and pick up unsweetened shredded coconut, macadamia nuts, vanillan extract, and a few other things to make it today. It is brought to you by Bakerita. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is rather bad. Similar recipes include Dark Chocolate, Coconut & Macadamia Nut Tart (Gluten Free, Paleo + Vegan), Chocolate, Coconut, Macadamia Nut Tart (Gluten-Free, Paleo, Vegan), and Dark Chocolate Macadamia Nut Magic Bars (Gluten Free, Paleo + Vegan).

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

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 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in vanilla extract.Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside and let cool.Pour warm chocolate mixture 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.

 

Step by step:

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 12-16 minutes.

4. Transfer to a wire rack to cool completely, at least 1 hour.

5. Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil.

6. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in vanilla extract.

7. Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside and let cool.

8. Pour warm chocolate mixture 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.

Nutrition Information:

covered percent of daily need