Chocolate Coconut Tart with Raspberries and Almond
I have some recipes here on the blog that are oldies but goodies. This chocolate coconut tart is one of them and it is getting a makeover today. I made it a few years ago when I was guest posting over on The Daily Dietribe but it has become a favorite for my family that I keep remaking it and tweaking it each time. And it was about time I updated the recipe and also those awful pictures. I can’t believe this was stellar work in 2013. Oh how much I’ve grown
The tart is a classic chocolate ganache tart. It’s gluten-free, dairy-free, paleo and vegan. But don’t be turned off, as every thing about it is delicious. Starting with a coconut almond crust that’s crunchy and good. Over the years, I’ve experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor. So that’s the version that is below. If you don’t want or have coconut flour, feel free to substitute with almond meal/flour.
The filling is pure chocolate ganache and a good quality chocolate is necessary to make the filling great. I love using Ghirardelli 60% Bittersweet Chocolate Bars for this. Sometimes I do mix it with Semi-sweet chocolate depending on the audience that is getting the tart. Either way, it is a rich chocolate filling made creamy with coconut milk.
Chocolate Coconut Tart with Raspberries and Almond
INGREDIENTS:
FOR THE CRUST:
- ½ cup unsweetened coconut flakes
- 1¼ cups almond meal/flour
- ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons agave syrup
FOR FILLING:
- 1 cup canned coconut milk
- 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
- 1 teaspoon pure vanilla extract
FOR TOPPING:
- ½ cup unsweetened coconut flakes, toasted
- ½ cup sliced almonds, toasted
- ¼ cup pistachios (optional)
- 1 cup fresh raspberries
- Coarse sea salt (optional)
DIRECTIONS:
TO MAKE TART CRUST:
- Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
- Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
- Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
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