Three Layer Chocolate Coconut Tart

  • PPaleo
  • GFGluten Free
  • SFSugar Free
  • VGVegan
  • VVegetarian
  • DFDairy Free


First Layer
3/4 Cup Almond or Cashew Butter
1/3 Cup Raw Cacao Powder
1/3 Cup Coconut Sugar
1 Tsp. Vanilla Extract
2 Tbsp. Coconut Oil (Melted)
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 80%+ Dark Chocolate



First Layer

Mix the ingredients in the food processor and pour into a plastic wrap lined spring form tart tins (2 x 4 inch tart tins). Place in the freezer until completely set and firm (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