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