Recipe: Three Layer Chocolate Coconut Tart

Decadent desserts can be easier to make then you think. This Three Layer Chocolate Coconut Tart uses organic ingredients, requires zero bake time and will have both your foodie and health conscious friends applauding your dessert making skills.

If you are preparing the tart for someone with food allergies, please be extra cautious with the ingredients. Whilst the tart is grain, gluten and dairy free, it does contains nuts which would need to be substituted for something like sunflower butter.

My biggest tip for extra deliciousness is to invest in good quality, bean to bar, dark chocolate. Not only are you getting a good dose of magnesium, zinc, B vitamins and fiber but this will ensure a smooth and rich flavor and avoid any bitterness. Remember that the ingredients list should be relatively short, with approximately four items listed such as cocoa mass, cocoa liquor, cocoa beans, cocoa butter and a little sweetener. Carbohydrates per 40g serve of dark chocolate will typically be under 12g because the sugar content is low and the fat content a little higher.

My Dark Chocolate Hit List

  1. Alter Eco Blackout http://www.alterecofoods.com/product/dark-blackout
  2. Eating Evolved https://eatingevolved.com/collections/primal-chocolate
  3. Pure 7 100% Dark https://pure7chocolate.com/product/100-pure7-dark/
  4. Loving Earth https://lovingearth.net/our-products/raw-chocolate.html
  5. Sunbiotics http://www.sunbiotics.com/index.php/products/probiotic-chocolate/probiotic-chocolate-bar

Enjoy!!

Ingredients

First Layer
3/4 Cup Cashew Butter
1/3 Cup Raw Cacao Powder
1/3 Cup Coconut Sugar
2 Tbsp. Coconut Oil
1 Tsp. Vanilla Extract
Sea Salt

Second Layer
2 Cups Unsweetened Shredded Coconut
1/2 Cup Coconut Butter (Softened)
3 Tbsp. Maple Syrup
1 Tsp. Vanilla Extract

Third Layer
1/4 Cup Raw Hazelnuts (Chopped)
1/2 Cup 85% Dark Chocolate

Method

First Layer

Mix the ingredients in the food processor and pour into the spring form tart tins (2 x 4 inch tart tins). Press the mixture down firmly with your fingers to form the crust. Place the tins in the freezer until completely set (roughly 30 minutes).

Second Layer

Mix all the ingredients in a large bowl with a spatula. Spoon the mixture onto the first layer and lightly press down with finger tips. Place back in the freezer for approximately 30 minutes to set.

Third Layer

Place the chocolate pieces in a glass bowl over a saucepan with simmering water and stir until it melts (be cautious as the glass will get extremely hot). Drizzle the chocolate over the second layer and then sprinkle with the crushed hazelnuts. Place in the refrigerator to set.

Remove from refrigerator a few minutes prior to serving.

(Makes 2 Small Tarts)