Chocolate, coconut and macadamia nut tart
Paleo, vegan, gluten free, wheat free, grain free, refined sugar free, dairy free
What you'll need for the crust 1/2 C fine desiccated coconut 1 1/2 C almond flour 2 tbs coconut oil pinch sea salt 2 tbs raw pure honey or maple syrup for the coconut ganache 1 C coconut milk, full fat 280g chocolate 2 tbs raw pure honey or maple syrup 1 tsp vanilla essence for the toasted macadamia topping 1/2 C coconut flakes 1/2 C macadamia nuts, roughly chopped pinch sea salt flakes | How to make it for the crust Blend in a food processor almond meal, coconut and salt until combined. Melt coconut oil and honey in a small saucepan until incorporated together. Add coconut oil and honey to the almond mixture continuing to blend. Once the dough comes together, press into a greased tart mould. Bake for 15 minutes or until lightly golden in a oven preheated at 170 degrees C. for the coconut ganache In a small saucepan bring the coconut milk to a boil, take off heat and pour over chocolate and whisk to combine along with honey and vanilla. Pour into the tart crust evenly. for the toasted macadamia topping Spread macadamia nuts and coconut over a lined baking tray. Toast for 2 minutes or until lightly golden. Garnish tart with topping before allowing to set before serving. |