Chocolate Coconut Tart

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This is my go-to dessert dish because it looks kind of fancy but it’s really easy to put together.  You can change up the toppings – use different kinds of nuts, use some berries instead, sprinkle with some sea salt or coconut, or leave it bare.  (For this one I crushed up some almonds and toasted them along with some coconut).

Kīnaki: 

  • ½ cup/40g shredded coconut
  • 1 ½ cups/190g almond flour (I’ve also made it with regular all-purpose flour.  It just makes for a slightly more solid/crunchier base. You could use coconut flour too.)
  • 2 Tablespoons/ 30g coconut oil
  • ¼ tsp salt
  • 2 Tablespoons/30 g agave or maple syrup
For the filling:
  • 1 cup/ 240ml full fat coconut milk
  • 280g dark dairy-free chocolate (I usually use Whittaker’s – it’s dairy-free and Fair Trade)
  • 1 teaspoon vanilla extract or essence
  • Your choice of topping: some crushed or sliced almonds, cashews, macadamias, or berries or more shredded coconut.

Huarahi:

Pre-heat oven at 170 degrees celsius.  Lightly grease or line a tart pan or square baking dish and set aside.

Combine the shredded coconut, flour and salt and mix well.  Melt the coconut oil and syrup together and then add this to the dry ingredients and combine.

Pour mixture into the tart pan and press the filling into the pan – pushing up the sides (should be about 3cm high).

Bake for about 20 minutes or until golden brown.  Leave to cool.

Once the tart base has cooled, put the coconut milk in a saucepan on a medium heat.  Break in the chocolate and stir until it has melted and combined well with the coconut milk.  Add the vanilla and stir.  Pour into the cooled tart tin and place in fridge to set (or the freezer if you want to speed things up).

Decorate with toasted nuts/coconut, berries etc.

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