Dark Chocolate, Coconut & Macadamia Nut Tart

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1 cup Coconut milk, canned

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 12 oz Bittersweet chocolate
  • 1/4 tsp Salt
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 1/2 cup Coconut flakes, Unsweetened
  • 1/2 cup Macadamia nuts, roasted unsalted

Found on bakerita.com

Ingredients

• ½ cup (40g) unsweetened shredded coconut
• 1 ½ cups (190g) almond flour
• 2 tablespoons (30g) coconut oil, melted
• 2 tablespoons (30g) maple syrup
• ¼ tsp salt
• 1 cup (240ml) canned coconut milk
• 12 oz. (340g) bittersweet chocolate, finely chopped
• 1 teaspoon vanilla extract
• ½ cup (40g) unsweetened coconut flakes
• ½ cup (68g) roasted unsalted macadamia nuts, coarsely chopped
• A pinch of sea salt

Directions

• 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.