Hey friends! Hope you’re doing well! Well today I decided to post a Chocolate Coconut Tart that I’m sure you’ll LOVE! It’s absolutely delicious and perfect for any occasion!
What you need:
For the Crust:
½ Cup Unsweetened Coconut Flakes
1 ¼ Cups Almond Flour
¼ Cups Coconut Flour (You may substitute with ¼ Cups Almond Flour)
¼ Teaspoon Salt
2 Tablespoons Coconut Oil
2 Tablespoons Agave Syrup
1 Tablespoon Leaner Creamer
For the Filling:
1 Cup Canned Coconut Milk
8 Ounces Bittersweet Chocolate (Finely Chopped)
4 Ounces Semi-Sweet Chocolate (Finely Chopped)
1 Teaspoon Pure Vanilla Extract
For the Topping:
½ Cup Unsweetened Coconut Flakes (Toasted)
½ Cups Sliced Almonds (Toasted)
¼ Cup Pistachios (Optional)
1 Cup Fresh Raspberries
What you need to do:
For the Crust:
Heat oven to 350 degrees F.
Melt the coconut oil and agave together. (Set Aside)
Using a food processer, process the coconut flakes, almond flour and salt.
Pour the Coconut Oil + Agave into the food processor.
Pulse until mixture is mixed well.
Press the crust into the bottom and the sides of 9-inch tart pan. (Tip: use the bottom of a cup to press)
Bake crust in oven for about 10 to 12 minutes or until golden brown and firm.
Remove from the oven and let the crust cool completely.
For the filling:
Place the chopped chocolate into a medium mixing bowl and set aside.
In a small saucepan, bring the coconut milk to boil.
Pour the milk over the chopped chocolate and let it stand for about two minutes before stirring. Stir until mixture is smooth and creamy.
Whisk in the vanilla extract.
Pour chocolate mixture into the cooled tart shell.
Chill until set, should take about two hours.
Top with coconut flakes, almonds, pistachios and fresh raspberries and/or anything else you desire. (Optional)
Comment below and let us know what you think!
Remember to TWEET @LEANERCREAMER on Twitter or TAG @LEANERCREAMER on Instagram and USE #LEANERCREAMERCREATIONS.