Vegan Chocolate Coconut Tart — a healthy appetite

One of the reasons I began to experiment in the kitchen was to create allergy-friendly dishes for my family members. I have a few cousins with celiac disease and my sister is super-sensitive to dairy, so when we have family gatherings I always try and create something that everyone can enjoy.

I am ususally in charge of desert and I have great fun coming up with new creations each year. For the past two Easters I have made this everyone-friendly chocolate tart. It's very rich, but I find it doesn't sit as heavy as a traditional cake or pie would.
its also stupidly easy to make and can be prepared in advance, meaning less time in the kitchen and more to spend with friends and family.

In this case, less is more. There are just six ingredients total, minimal cooking time, and very few steps. Because there are so few ingredients make sure to use the best ingredients you can. Start with a bar of really good dark chocolate (70% cocoa or higher), and top with fresh fruit. This is really good anytime of the year, just top with whatever fruit is in season. I like to use berries and fresh figs.
A beautiful and tasty desert perfect for any celebration.

Chocolate Coconut Tart

serves 8-10

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/4 tsp salt

2 tbsp coconut oil, melted

2 tbsp maple syrup

300 g dark chocolate (70% cocoa), chopped

1 5.4 oz can coconut cream*

1 tsp vanilla extract

pinch of sea salt

1. Preheat oven to 350. Grease a 9 inch tart pan wiht a removable bottom. In a food processor place the amond flour, coconut, and salt and pusle until finely ground. Add the melted coconut oil and maple syrup, and pulse until course crumbs form and dough sticks together when pressed between fingertips.

2. Transfer dough to tart pan and press into the bottom and up the sides of the pan. Use a measuring cup or the bottom of a cup to pres the dough into an even layer.

3. Place the tart pan on a rimmed baking sheet and cook on the middle rack of a preheated oven until golden and firm, 12-15 minutes. Allow the tart shell to cool before adding the filling.

4. Place the coconut cream and chopped chocolate into a medium saucepan set over medium heat. Heat, stirring frequently until chocolate and coconut cream are melted and mixture is smooth, about 5 minutes. Remove from heat and whisk in the vanilla.

5. Pour the filling into the cooled tart shell and place the tart in the freezer to set for at least 1 hour or overnight. Remove tart from freezer about 30 minutes before you are ready to serve it so that it softens slightly.

Notes:
Alternatively you can use a 14 oz can of full-fat coconut milk and chill it in the fridge overnight. The next day the liquid and the solid should be separated and you can scoop out the solid coconut cream to use for the tart filling. The coconut milk doesn't always separate properly, so I would advise you use the coconut cream instead if you can find it.