file this under the “unphotographical but ridiculously tasty” category. chocolate just does not photograph well for me. -so here is a lovely photo of the crisp, brown crust, because it turned out pretty attractively.
egg free and grain free has been an adventure that has taken me outside the comforts of my usual desserts of cupcakes, muffins, and quick breads. this tart is egg free, grain free and dairy free.
when i was little, i remember a phase i was going through that lasted a few years (is it a phase if it lasts that long????) where the only candy i ate was almond joys. i demanded them. i did not have the type of childhood where i was allowed candy often, if not just for special occasions. so when i did have it, it had to be almond joy. NOT MOUNDS. in my adult life, i am still really finicky about my candy, though i try to keep it as a special occasion treat. but i have been falling pretty hard for coconut things lately, eating coconut butter straight out of the jar and things the like. aye aye aye.
but those of us who love coconut are also hip to the flavor trinity that is coconut, almond, and chocolate. especially dark chocolate. cooling, savory, sweet, and warming, all at once, the profile of a combination like this is not unique, but it is classic and comforting.
so it goes without saying that this tart i made, this one here, is one of my favorite ‘zerts.
i would not make any changes to this recipe at all. it was amazing the way it was, and i would be afraid that the addition of any toppings or flavors would destroy what this thing is about. the only thing i would make an exception for would be a light sprinkling of some salty almonds on top.
but that’s it. nothing more. seriously. i think it is my favorite.
the crust is really sturdy, a tad chewy, and flexible. it has the wonderful likeness of a macaroon. i think it is perfectly sweetened and flavored, but you could adjust the sweetener to your liking.
this recipe calls for honey, but for a completely vegan version, use agave nectar or maple syrup.
chocolate tart with coconut almond crust
for the crust:
1 cup unsweetened coconut
1 cup almond flour
1/4 cup coconut oil
3 tbsp honey or other liquid sweetener
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp vanilla extract
1/4 tsp almond extract
method: preheat oven to 350f.
melt coconut oil with honey over low heat, whisking well to combine. stir in extracts and remove from heat.
separately, combine all dry ingredients.
combine all ingredients together until well combined. work quickly because coconut is pretty absorbent.
press into a, 8″ or 9″ tart pan. bake for 10-12 minutes, or until evenly browned. cool completely before filling, about an hour or so.
for the filling:
1 can full fat coconut milk
3 tbsp honey
1 tsp vanilla extract
pinch of salt
2 tbsp arrowroot powder
1 heaping cup semi-sweet chocolate chips
method: simmer coconut milk over medium heat. add honey, salt, and extract. once everything is good and hot, quickly sift in arrowroot powder and whisk like crazy or use a hand mixer to blend. if you do not work quickly, it will get lumpy. be sure to scrape up from the bottom a few times. mix for about 2 minutes, until smooth. stir in chocolate chips until totally combined and glossy.
cover and chill for half an hour.
pour into baked crust. if you want a nice and smooth top, gently press plastic wrap to the top of the filling. filling will set up in about an hour. store chilled until ready to disassemble tart pan and serve.