Wednesday, May 13, 2015

Bitter chocolate, almond and coconut tart

A really nice rich bitter chocolate tart to have on a special occasion with some double or thick whipped cream.
Ingredients and method
Mix the following together for the crust, then press into a nice flat bottomed pottery dish (can cook for a drier crust in the oven, otherwise just use raw)
  • ½ cup (40g) unsweetened shredded coconut, toasted
  • 1 ½ cups (190g) almond meal
  • 2 tablespoons (30g) coconut oil, melted
  • 2 tablespoons (30g) maple syrup
  • ¼ tsp salt
Whisk the following together for the ganache, pour over crust, then refridgerate
  • 1 cup (240ml) canned coconut milk, refridgerated, cream scooped out and heated (drink the leftover coconut water)
  • 340g bittersweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
Sprinkle on top
  • handful toasted coconut flakes
  • handful roasted unsalted macadamia nuts, coarsely chopped
  • pinch of sea salt flakes

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