Double Dark Chocolate Coconut Macaroon Tart
Ingredients
The crust
-
1 ¼
cups
packed pitted Medjool dates
-
1 ¼
cups
unsweetened shredded coconut
-
2 ½
tablespoons
ground flax seed
-
2 ½
tablespoons
unsweetened cocoa powder
-
1
tablespoon
coconut oil
-
¼
teaspoon
fine grain sea salt
-
1
teaspoon
water (if needed to bind the dough)
The filling
-
3
bars
good-quality dark chocolate (70%)
-
1
can
full-fat coconut milk (400ml)
-
4
tablespoons
pure maple syrup
-
1
teaspoon
pure vanilla extract
-
a small pinch
fine grain sea salt
Coconut whipped cream (optional)
-
1
can
full-fat coconut milk (400ml, chilled overnight)
-
1
tablespoon
pure maple syrup
For garnish
-
½
cup
toasted large flake coconut
-
flaked sea salt
-
leftover coconut whipped cream (optional)
Instructions
- Preheat the oven to 325°F and toast the shredded coconut for 5-10 minutes until golden.
- Line a 9-inch pie dish with parchment paper strips and plastic wrap.
- In a food processor, blend the dates until finely chopped, then add the crust ingredients and process until combined.
- Press the crust mixture into the prepared pie dish and place in the freezer.
- Melt the chocolate in a pot over low heat, then stir in the coconut milk, maple syrup, vanilla, and salt until smooth.
- For the whipped cream, whip the chilled coconut cream with maple syrup until smooth.
- Fill the pie crust with the chocolate filling and swirl in the whipped cream.
- Freeze the pie for about 3 hours until firm.
- Remove the pie from the dish using the parchment paper and garnish with toasted coconut and sea salt before serving.
Nutrition Facts (estimated)
Servings
9-12 servings
Calories
360
Total fat
25g
Total carbohydrates
38g
Total protein
5g
Sodium
55mg
Cholesterol
0mg
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