This recipe was created for my Dinner Party post. I am not sure this tart really needs much introduction. It tastes even better than it looks.
It is a decadent chocolate dessert that is complimented by a sweet coconut crème filling and caramel sauce topped with Himalayan sea salt.
Trust me – you will be the hero at any dinner party if you bring this.
Chocolate Coconut Creme Tart
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Ingredients
Scale
Chocolate Crust
- 1 cup raw almonds
- 3 Tbsp coconut flour
- 1 Tbsp chia seeds
- 1 tsp baking soda
- ¼ cup cocoa powder
- 2 Tbsp raw honey or maple
- ¼ cup applesauce
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 3 Tbsp palm shortening
Coconut Crème Filling
- ¾ cup coconut butter
- ½ cup full fat coconut milk
- 1/3 cup raw honey or maple
- 1 vanilla bean, scrapings
- 1/8 tsp cinnamon
Chocolate Ganache
- ½ cup full fat coconut milk
- ¼ cup palm shortening
- 2.5 oz dark chocolate, chopped
- ¼ cup cocoa powder
- 1/3 cup maple or raw honey
- Himalayan sea salt (optional)
Caramel Sauce
- ½ cup coconut milk
- ¼ cup raw honey
- ¼ cup coconut sugar
- 2 tsp vanilla
- ¼ tsp salt
- 1 Tbsp palm shortening” or grass-fed butter
Instructions
Crust
- Preheat oven to 350. Grease a nine inch tart pan with coconut oil and place on a baking sheet.
- Place the almonds and chia seeds in a food processor and pulse until mixture is a fine meal.
- Add the coconut flour, baking soda and cocoa powder and pulse to combine.
- Add the honey, applesauce, vanilla, vinegar and palm shortening and pulse until mixture forms into a ball.
- Place ball of dough in the tart pan and evenly spread it on the bottom and up the sides of the pan.
- Bake for 10-12 minutes. Remove from oven and let the crust cool
Filling
- Heat a sauce pan over medium heat. Add all of the filling ingredients and whisk thoroughly until everything is smooth.
- Pour filling in to the crust and let set in the refrigerator for about one hour or until the crème has solidified.
Ganache
- Heat a sauce pan over medium heat and add the coconut milk and chopped dark chocolate. Whisk mixture occasionally until chocolate has melted.
- Add honey/maple and whisk until combined. Then add cocoa powder
- Once combined add the palm shortening and whisk thoroughly until ganache is creamy and smooth.
- Let cool slightly and then pour on top of the solidified coconut crème layer.
- Place tart back in the refrigerator to let the ganache set.
- Sprinkle a little bit of Himalayan sea salt on top of ganache as it sets. (optional)
Caramel Sauce
- Heat a sauce pan over medium-high heat and add all of the ingredients except the palm shortening. Whisk ingredients and bring to a low, steady simmer. Add the palm shortening and whisk thoroughly.
- Let mixture simmer for approximately 20-25 minutes or until your candy thermometer reaches 235-240 degrees. Be sure to whisk caramel frequently while it simmers.
- Let mixture cool and drizzle across tart before serving.
Notes
- Substitute maple for honey to make this a completely vegan dessert.
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