CHOCOLATE COCONUT NUT TART – Wendy Blanchard, M.S., INHC, NYCPS

INGREDIENTS:

1/2 cup unsweetened shredded coconut
1 1⁄2 cups almond flour
1⁄4 tsp salt
2 tablespoons coconut oil, melted
2 tablespoons lite maple syrup

For the ganache

1 cup canned coconut milk
12 oz. Enjoy Life Dairy Free bittersweet chocolate
1 teaspoon vanilla extract

For the topping

1⁄2 cup unsweetened coconut flakes
1⁄2 cup roasted unsalted almonds or brazil nuts, coarsely chopped
A pinch of sea salt

INSTRUCTIONS FOR THE CRUST:

Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).

Transfer dough to a greased 9-inch tart pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
Bake in center of oven until golden and firm, about 12-14 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

For the ganache:

Place chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in vanilla extract.

For the topping:

Spread the chopped almonds or brazil nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside and let cool.
To assemble the tart:

Pour warm chocolate mixture into cooled tart shell. Lightly sprinkle toasted nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.

To your health and wellness!

Wendy

Wendy Blanchard, M.S., INHC, NYCPS