Gluten Free Chocolate and Coconut Tart
Author: www.sparklesintheeveryday.com
- Base
- 1½ cups of blanched almond flour
- ½ cup of shredded coconut
- 2¼ tablespoons of coconut oil
- 1 tablespoon of honey
- 1 tablespoon of maple syrup
- Topping
- 2 blocks of dark good quality chocolate (about 350g)
- 1 can of coconut cream
- 1 teaspoon of vanilla
- Base
- In a microwave bowl, add the coconut oil, honey and maple syrup and melt for about 12 sec (till it is runny and can be stirred together).
- In a mixer add in the almond flour, coconut and melted coconut oil/ honey syrup.
- Mix until the mixture just comes together. You should be able to bring it together with your fingers
- Place mixture onto a pie tin with a removable base.
- Then put in the mixture, and using your fingers press into the base of the tin.
- Cook in a preheated oven on a moderate temp for about 15 to 20 mins or until just starting to go brown and it is firm to the touch.
- Topping
- Break up the chocolate and place in a large bowl.
- On the stove top, add the coconut cream to a saucepan and heat.
- When the coconut cream is hot pour over the chocolate pieces and leave it to melt the chocolate for about 1 minute and then add in the vanilla.
- Then stir to combine and pour into the cooled crust.
- Place in the fridge
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2015/10/gluten-free-chocolate-tart.html
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