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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?!
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Remember to #bakerita if you try the recipe!
Dark Chocolate, Coconut & Macadamia Nut Tart
Ingredients
For the crust
- ½ cup (40g) unsweetened shredded coconut
- 1½ cups (144g) almond flour
- 2 tablespoons (25g) coconut oil, melted
- 2 tablespoons (39g) maple syrup
- ¼ teaspoon kosher salt
For the ganache
- ⅔ cup canned full-fat coconut milk
- 8 ounces 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 flaky salt
Instructions
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.½ cup (40g) unsweetened shredded coconut, 1½ cups (144g) almond flour, 2 tablespoons (25g) coconut oil, 2 tablespoons (39g) maple syrup, ¼ teaspoon kosher salt
- 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.½ cup raw macadamia nuts, ½ cup (40g) unsweetened coconut flakes
For the filling
- 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.⅔ cup canned full-fat coconut milk, 8 ounces dark chocolate, ¼ teaspoon kosher 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.A pinch of sea flaky salt
- Store leftovers tightly sealed in the refrigerator for up to 1 week, or in the freezer for longer-term storage.
Notes
I love gluten free foods and macadamia nuts. Wonderful post.
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.
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.
I’m so glad you enjoyed the tarts, Monica!!
I have a friend who is coming to dinner tomorrow night who is doing no sugar or flour, so I made this (using some hazelnuts and almonds and coconut flour). I have put a lot of effort and expense into making this. Anyway, my question is this: since she said she is doing no sugar, I used unsweetened chocolate instead of bittersweet because it has absolutely no sugar. Will it still be edible, or is it just going to be bitter and nasty. The ganache tasted very bitter when I tasted it as it was going into the crust, but Im hoping with the crust and the nuts and coconut topping it will be ok? Help?
Hi Erica, unsweetened chocolate is way more bitter than bittersweet chocolate, and because this tart doesn’t have a lot of added sugar, the tart will definitely be pretty bitter and probably not very good. It typically isn’t recommended to use unsweetened chocolate unless a recipe specifically calls for it because of this. I’m not sure how to revive the tart since the chocolate filling will be so bitter. If you try making it again and need to use unsweetened chocolate, I would recommend adding a few drops of stevia (to taste) to keep it no-sugar without all the bitterness.
I’ve made this tart now 3 times, and every time people rave about it!!! It so amazing, just like a coconut fudge. I am doing paleo and this was the pie i chose for thanksgiving, birthdays, ect. Everyone begs me for the recipe. Thank you for this! It’s truly amazing!
Hi Rachael – this makes me so happy!! I love this tart too, and I’m so glad it’s become a favorite of yours. Thanks so much for taking the time to let me know. Happy holidays! :)
Heya, just dropping in to say a massive Thank You for creating this recipe – I adore it. I’ve been making it for years now and every time I’m blown away at how amazing the flavours are – it’s elegant in its simplicity. I made it for a Christmas party last year and it came out so well that no one wanted to make the first cut for fear of ruining it – after the first slice was taken, there was very little left over. I’m about to make it again tomorrow but for the first time I’ll be mixing it up a bit. I’ll be subbing the macadamias and coconut topping with roasted hazelnuts, putting some cocoa powder into the crust, and slipping some frangelico into the ganache. I’ll probably be the closest thing I’ll get to a vegan Nutella tart :P
Hi Erin, thanks for your sweet words – reading your comment gave my morning a WONDERFUL start! I’m so glad you love the tart, and your Nutella-inspired version sounds delicious! Now I want to make a Nutella-inspired version of this too… :) I hope it turns out deliciously. Happy baking :)
Hi! Is it possible to replace the almond flour with other gluten-free flours?
I haven’t tried it with anything but almond flour, so I can’t make any guarantees. Another nut flour should work, and a GF AP flour probably would too. Let me know how it turns out – Enjoy Ankia!
Quick question– this is my first attempt at this type of baking, and I’m wondering if coconut milk in a refrigerated carton can replace the canned, or if there’s a difference? Thanks so much– I’m excited to make this!
Hi Sherry, yes there is definitely a difference. Canned coconut milk should just be made with one ingredient: coconut. From the carton is usually very watered down and has lots of additives. I’d recommend seeking out the canned version for the best results!
I’ve made this before and it was delicious. However I’ve made it the day of. I’m wondering if I can make this the night before?
Yes it should be just fine to make the night before. Enjoy!
This tart looks fabulous Rachel! I recently rediscovered macadamia nuts and fell in love all over again. They do pair very well with chocolate and coconut! Drool. :)