Chocolate, Coconut & Macadamia Nut Tart GF, V

This Chocolate Coconut Tart is dense, silky and utterly irresistible. Definitely satisfy any chocolate craving!

  • SERVES 6-8
  • PREP TIME 30mins
  • COOK TIME 20mins


For the Crust
1/2 cup unsweetened shredded coconut
1 1/2 cups almond flour
2 tablespoons coconut oil
1/4 tsp salt
2 tablespoons maple syrup

For the Coconut Milk Ganache
1 cup full fat coconut milk
280g bittersweet chocolate, finely chopped
1 teaspoon vanilla extract

For the Topping
1/2 cup unsweetened coconut flakes
1/2 cup raw macadamias, coarsely chopped
a pinch of sea salt


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 removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up the sides of pan.
3. Bake in center of oven until golden and firm, about 15-20minutes. Transfer to a wire rack to cool completely, at least 1 hour.
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
Make Ganache
5. Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pout hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract
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 sea salt. Chill for at least one hour until set and serve