This is one of my new favorite desserts and I’m definitely going to be making this again for Christmas.
Here is the recipe
For the crust:
- 1/2 cup unsweetened shredded coconut
- 2 TB coconut oil, melted
- 1 1/2 cups almond flour (you can make your own by grinding almonds in a food processor until its the consistency of flour)
- 2 TB maple syrup
- 1/4 tsp salt
- 1 cup canned coconut milk
- 12 oz. of dark chocolate (min 70% cocao)
- 1 tsp vanilla extract
For the top:
- 1/2 cup chopped macadamia nuts
- 1/2 cup unsweetened coconut flakes
- A sprinkle of pink Himalayan sea salt
How to make the crust:
Turn oven to 350 degrees. Blend almond flour, salt and shredded coconut in food processor until ground. Melt the coconut oil, and then add along with the maple syrup to almond flour and coconut mixture. Blend until it turns into dough.
Spread the dough in a greased tart pan with a removable bottom. Make sure the dough is even in the pan (you can use your fingers or something like a measuring cup to flatten it)
Bake in the center of the oven for about 12-16 minutes then let it cool for at least an hour.
How to make the ganache:
Finely chop the dark chocolate and place in a bowl. Bring coconut milk to a boil in a saucepan then pour hot coconut milk in the bowl with the chocolate and let stand for one minute without stirring. Then stir until smooth and creamy and add vanilla.
How to make the toppings:
You can either roast the macadamia nuts and coconut in the oven on a baking sheet for 3-5 min or roast on top of the stove until golden brown (be careful because they burn very easily)
Pour chocolate mixture in the cooled crust. Then sprinkle toasted macadamia nuts and toasted coconut on top with a little Himalayan sea salt. Chill for at least one hour in the refrigerator to let it set before eating.
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