DifficultyIntermediate

This easy to make tart combines two of my favourite flavors, coconut and chocolate. I have made this for many a gathering and it has been a tremendous hit every time with guests begging for the recipe. Make sure you use good quality coconut milk. I like Thai Kitchen brand. If you use a cheap or inferior brand of coconut milk the ganache won't set up right. Don't count on leftovers. Be prepared for this getting devoured in short order!

Yields12 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

 2 cups Unsweetened Medium Shred Coconut
  cup Coconut Oil
 ¼ cup Maple Syrup
 1 tsp Vanilla Extract
 2 tsp Arrowroot Powder
Chocolate Ganache Filling
 1 ¼ cups Full Fat Coconut Milk(canned/tinned)
 8 oz Bittersweet, Dark or Semi-Sweet Chocolate chips1 heaping cup
 1 pinch Sea Salt

1

Preheat oven to 350 degrees F. Place the base ingredients in a food processor and pulse for several minutes until everything is well incorporated and a dough ball begins to form.

2

Cut a round of parchment paper and place on the bottom of a 8/9 inch glass or metal pie pan. Use your fingers to press the base into the bottom of the pie/tart pan. Make sure it is evenly distributed on the bottom and about three quarters of the way up the sides of the pie pan. Place in the middle of a preheated oven.

3

Bake for 12-15 minutes or until it is light golden brown; Set aside to cool.

4

Place the chocolate chips in a heat proof glass bowl and set aside. In a small saucepan over medium heat, heat the coconut oil and sea salt just until it almost comes to a boil. Remove from heat and pour over the chocolate. Whisk vigerously until all the chocolate is melted and you have a smooth mixture.

5

Allow the ganache to cool a little. Then pour into the coconut base. Tap the pie to make sure there are no air bubbles and that the ganache is evenly distributed. Chill for at least 8 hours in the refrigerator until the filling is firm.

6

Top with dairy free whipped topping(you will find the recipe under "Recipes") and fresh berries, or seasonal fruit such as pomegranate seeds. Enjoy!

Ingredients

 2 cups Unsweetened Medium Shred Coconut
  cup Coconut Oil
 ¼ cup Maple Syrup
 1 tsp Vanilla Extract
 2 tsp Arrowroot Powder
Chocolate Ganache Filling
 1 ¼ cups Full Fat Coconut Milk(canned/tinned)
 8 oz Bittersweet, Dark or Semi-Sweet Chocolate chips1 heaping cup
 1 pinch Sea Salt

Directions

1

Preheat oven to 350 degrees F. Place the base ingredients in a food processor and pulse for several minutes until everything is well incorporated and a dough ball begins to form.

2

Cut a round of parchment paper and place on the bottom of a 8/9 inch glass or metal pie pan. Use your fingers to press the base into the bottom of the pie/tart pan. Make sure it is evenly distributed on the bottom and about three quarters of the way up the sides of the pie pan. Place in the middle of a preheated oven.

3

Bake for 12-15 minutes or until it is light golden brown; Set aside to cool.

4

Place the chocolate chips in a heat proof glass bowl and set aside. In a small saucepan over medium heat, heat the coconut oil and sea salt just until it almost comes to a boil. Remove from heat and pour over the chocolate. Whisk vigerously until all the chocolate is melted and you have a smooth mixture.

5

Allow the ganache to cool a little. Then pour into the coconut base. Tap the pie to make sure there are no air bubbles and that the ganache is evenly distributed. Chill for at least 8 hours in the refrigerator until the filling is firm.

6

Top with dairy free whipped topping(you will find the recipe under "Recipes") and fresh berries, or seasonal fruit such as pomegranate seeds. Enjoy!

Chocolate Ganache Macaroon Tart