This Dark Chocolate, Coconut & Macadamia Nut Tart is decadent, delicious and easy to make. It has a coconut crust that’s filled with a luscious chocolate ganache and topped with toasted coconut and macadamia nuts. You’d never guess that this nutty tart is gluten-free, vegan, Paleo, and refined sugar-free!
*2018 Update* Hi there friends, I’m back with another recipe re-make! This Dark Chocolate, Coconut & Macadamia Nut Tart was originally posted on July 1st, 2013 – a whole 5 years ago, when I had just finished up my sophomore year of college. Woah.
I love sharing these older recipes with you guys because it not only takes me on a trip down memory lane, but I get to “bring back” some older recipes that don’t get much love. (BTW – if you want to see an original photo from this post, scroll down to the bottom!)
This recipe is just as good as I remembered it being – lusciously decadent and creamy, with an amazing coconutty crust and an irresistible crunchy topping. Don’t forget the flaky sea salt on top! ;) As usual, I kept the text below from when I originally posted the recipe. Hope you guys enjoy rediscovering this one as much as I have!
Sometimes 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 unhealthy fats, refined sugar, gluten-filled grains, and empty carbs.
Unfortunately, that eliminates so many people from enjoying them, because so many people have food restrictions and have to follow diets like gluten-free, paleo, egg free, and so many more. Thankfully, this recipe is gluten free, grain free, vegan, paleo, and refined sugar-free – so all the friends can have some!
Due 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!
This 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 and tender. The macadamia nut and toasted coconut topping 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?!
Remember to #bakerita if you try the recipe!
Dark Chocolate, Coconut & Macadamia Nut Tart
This Dark Chocolate, Coconut & Macadamia Nut Tart is decadent, delicious and easy to make. It has a coconut crust that's filled with a luscious chocolate ganache and topped with toasted coconut and macadamia nuts. You'd never guess that this nutty tart is gluten-free, vegan, Paleo, and refined sugar-free!
For the crust
For the ganache
- ⅔ cup canned full-fat coconut milk
- 8 oz. dark chocolate finely chopped
- ¼ teaspoon kosher salt
For the topping
- ½ cup (40g) unsweetened coconut flakes
- ½ cup raw macadamia nuts coarsely chopped
- A pinch of sea salt
For the crust:
Preheat the oven to 350ºF and grease a 9-inch tart pan with a removable bottom. In mixing bowl, stir together the almond flour and shredded coconut until combined. Melt together coconut oil and maple syrup, stir in the salt, and add to almond flour and coconut mixture. Mix until it comes together and sticks together when pinched between your fingers.
- Transfer dough prepared pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of the pan.
Bake the crust until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely.
After the crust is out of the oven, spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 5-8 minutes in my oven). Set aside and let cool.
Meanwhile, while the crust cools, 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 salt.
Pour warm chocolate mixture into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut on the top. Sprinkle with a pinch of flaky sea salt, if desired. Chill for at least two hours or until set, and serve.
Store leftovers tightly sealed in the refrigerator for up to 1 week, or in the freezer for longer-term storage.
Recipe adapted from Gourmande In The Kitchen