Dark Chocolate And Macadamia Nut Tart


For the crust/base:

  • 1/2 cup of unsweetened shredded coconut
  • 5 cups of almond flour
  • 2 tablespoons of coconut oil
  • 2 tablespoons of maple syrup
  • 1/4 teaspoon of salt

For the filling ganache:

  • 1 cup of canned coconut milk
  • 340 grams of bitter sweet chocolate, chopped
  • 1 teaspoon of vanilla extract
  • Toasted macadamia nuts



For the crust:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a food processor, pulse together the almond flour, salt, and shredded coconut until everything is ground and mixed together.
  3. Melt the coconut oil and maple syrup and then add the almond flour and coconut mixture to it.
  4. Pulse until course crumbs form.
  5. Transfer the dough to a greased 9 inch tart pan with a removable bottom.
  6. Press the dough into the bottom and sides of the pan evenly.
  7. Bake in the oven for 12-16 minutes or until it’s golden brown.
  8. Then transfer it to a wire rack to cool completely.

For the ganache:

  1. Place the chopped chocolate into a bowl.
  2. In a saucepan, bring the coconut milk to a boil.
  3. Pour the hot coconut milk over the chocolate. Let it stand for 1 minute, and then stir and mix until it’s smooth and creamy.
  4. Add in the vanilla extract.

To combine:

  1. Pour the warm chocolate mixture into the cooled tart shell.
  2. Top with toasted macadamia nuts.
  3. Sprinkle a pinch of flaky sea salt on top if you desire.
  4. Chill for at least 1 hour and then serve.