Dark Chocolate, Coconut & Macadamia Nut Tart (GF, Paleo, Vegan)

Dark Chocolate, Coconut & Macadamia Nut Tart (It's Gluten Free, Paleo, & Vegan!) | Bakerita.comSometimes you’ll come across a recipe that so darn decadent, there’s absolutely no way that it can be healthy. And usually, you’re right. Most super decadent desserts are not only loaded with calories, but with fat, sugar, grains, and carbs.

Unfortunately, that eliminates many people from enjoying them, because so many people have food restrictions, like gluten free, paleo, egg free, and so many more. Thankfully, this recipe is gluten free, grain free, vegan, paleo, and refined sugar free.

Dark Chocolate, Coconut & Macadamia Nut Tart (It's Gluten Free, Paleo, & Vegan!) | Bakerita.comDue to the nut based crust and chocolate filling, it isn’t low calorie or fat free, but I can guarantee it’s healthier and better for you than a majority of the sugar-filled chocolate tarts out there, and isn’t any less delicious!

Dark Chocolate, Coconut & Macadamia Nut Tart (It's Gluten Free, Paleo, & Vegan!) | Bakerita.comThis tart is sooo rich and a tiny slice definitely goes a long way. The thick chocolate filling is dark, deep, and decadent. The crust is nutty and coconutty, while staying crunchy yet tender. The macadamia nut and toasted coconut topping (thanks OhNuts! for the  gorgeous macadamias!) adds the perfect bit of crunch and tropical-ness to the tart.

It’s easy, sweet, decadent, gorgeous, and impressive. And not loaded with all that bad-for-you stuff. What’s not to love?!

Dark Chocolate, Coconut & Macadamia Nut Tart (It's Gluten Free, Paleo, & Vegan!) | Bakerita.com

Dark Chocolate, Coconut & Macadamia Nut Tart
Serves: 12 slices
For the crust
  • 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
For the ganache
  • 1 cup (240ml) canned coconut milk
  • 12 oz. (340g) bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
For the topping
  • ½ cup (40g) unsweetened coconut flakes
  • ½ cup (68g) roasted unsalted macadamia nuts, coarsely chopped
  • A pinch of sea salt
For the crust:
  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 a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  3. 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.
For the ganache:
  1. 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.
For the topping:
  1. 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.
To assemble the tart:
  1. 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.

Recipe adapted from Gourmande In The Kitchen

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  1. Beautiful, Rachel! I love Sylvie’s tart! xo

  2. I have no willpower when it comes to macadamia nuts. Seriously look delicious!

  3. This tart looks so sinful I don’t anyone will know it’s actually healthier for you then the other subpar chocolate tarts. Can’t wait to make this.

  4. This is absolutely amazing! And couldn’t be prettier!!

  5. This tart is absolutely gorgeous! Love, love, Love It!

  6. This is so beautiful! I am loving all the coconut goodness with rich chocolate. Divine!

  7. Your tart is so pretty! I love love love the coconut and all those macadamia nuts!

  8. This tart looks so sinful, so I was surprised (and impressed!) to see how relatively wholesome the ingredients are. This is a great one to keep in mind!

  9. These look heavenly! Chocolate is the best thing ever :)!

  10. Swoon…

  11. Love that macadamia and coconut topping!

  12. What a beautiful tart! It’s awesome that something so decadent can be healthy at the same time.

  13. Beautiful tart!!

  14. Beautiful!! And who needs lo-cal when you have so much else going on? This tart is AWESOME.

  15. Oh sweetie you have really outdone yourself. THIS LOOKS AMAZING. I think you can tell my mouth is watering. Macadamias are my favourite nut and so underused! Love how you included them in this beautiful tart :)

  16. When I saw your post this morning, I knew I had to re-make it as soon as possible and tataaa! I made it!! The tart turned out wonderful!!! If you are interested: http://swissmissinthekitchen.blogspot.ch/2013/07/chocolate-coconut-macadamia-nut-tart.html
    What an amazing recipe, I will definitely make this tart more than once!! Thank you for sharing this beauty!! :)

    xox Amy

  17. absolutely beautiful – I love this idea!

  18. How gorgeous is this?!

  19. Beautiful photos! And a beautiful tart! It looks so rich and decadent–I am craving chocolate now!

  20. Marlies says:

    Would this work with low-fat canned coconut milk? I have a can of that and haven’t been able to find any full fat in the grocery store! :(

    • Hi Marlie,

      I’m sure low-fat canned coconut milk would work, but I haven’t tried it myself so I can’t guarantee it! If you try it, I’d love to hear if it worked! Thanks for stopping by.

  21. I love that you post recipes that are healthier than most others. I’m trying to include more of that in my own blog! This tart looks wonderful! You’re right, it certainly does look decadent! :)

  22. Okay, this is like, heaven on a plate. Wow, it looks so good! And I love that you made it vegan too. You rock! :)

  23. This looks so amazing!!

  24. I made this tart last week for the in-laws and it was AMAZING! Everyone was super impressed. Will make it again for sure :)

  25. Satisfied Customer says:

    This was a great tart! Made it as an experiment for a birthday party. I used hazelnuts on top instead of macadamia nuts, and I put some hazelnuts in the crust as well. It was very rich. I wonder if you could increase the ratio of coconut cream to chocolate and still have it set? Overall, thanks for a beautiful tart.

  26. Would you be able to post the nutrition info for this?

  27. oh my god this looks gorgeous!!! def thinking about making it for the holidays :) beautiful pics girrrl!

  28. Hi there, wondering how kid friendly this dessert is? I want to make it for Christmas, and wondered if the filling is sweet or more dark chocolate flavored. I want to make something healthy that will appeal to all :)

    • The filling is definitely dark chocolate flavored. However, you could use a lower % of chocolate, or even milk chocolate (though that would reduce the healthfulness), if you wanted to make it very kid friendly :)

  29. would i be able to make the crust in a regular baking pan? i dont have one with a removable bottom

    • You could, but I recommend lining the pan with parchment or aluminum foil so that you’re able to remove the tart from that pan. A 9×9 square pan would probably work best, size wise!

  30. Looks amazing! Can’t wait to try! Quick question: is the recipe tested with cup or gram measurements? I only ask because 12oz of chocolate don’t equal 280g, it would be more.

    • Hi M, you’re right! Sorry about that. I tested the recipe using ounces, so 12 oz., or 340 grams is the correct amount. I’ll update the recipe to correct the mistake. Thanks for pointing it out.

  31. I love gluten free foods and macadamia nuts. Wonderful post.

  32. Gina Brandt says:

    I made the tart and it is lovely to look at. However, the crust got soft as it sat. I made it the night before and by the morning, the crust was not crisp. There should be an instruction as to how long in advance the tart can be made without losing the flaky texture. I found that coconut cream worked better than coconut milk. I made two tarts, one with canned coconut milk and the other with canned coconut cream. The coconut cream had a nicer consistency.

  33. I have just made you recipe in small tartles. The first 2 crumbled, then I did them thicker and use more fat in the forms, they turn out beautiful and delicious. Thank you so much.


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