Chocolate and Coconut Tart

chocolate-coconut-tart

I’ve been working with the lovely guys at Barocco Choco recipe developing some gorgeous chocolate based treats. Barocco Choco is based in the beautiful baroque town of Modica in Sicily. Their chocolate is made using an ancient aztec recipe and it’s also 100% organic, fairtrade and vegan! My kind of chocolate!

This tart is no bake, gluten-free and super easy to make! Perfect for Mother’s Day this Sunday.

chocolate-coconut-tart

chocolate-coconut-tart

Ingredients

For the pastry:

12       Medjool dates

60g     Desiccated coconut

30g     Almonds

30g     Cashews

45g     Cocoa nibs

For the filling:

125g   Cashews

75g     Coconut oil

8          Medjool dates

1          Bar of Barocco Choco Dark Chocolate

1          Tin of coconut milk

2tbsp  Raw cocao powder (or normal cocoa powder)

2tbsp  Vanilla extract

Pinch of salt

Topping (optional)

Mixed berries

Crumbled pistachios

Method
1. Grease a 7inch loose-bottomed tart tin with some coconut oil. Cut two 9 inch strips of greaseproof paper and line the tin, one strip over the other. This will make it easier to lift the tart out later.
2. Make the pastry – Roast the nuts in the oven for 2 -3 minutes until very slightly browned. Add all the pastry ingredients into a food processor and process until it starts to come together. Mold the raw pastry into the tart tin, building up a rim slightly above the tin. Place in the freezer for 5 – 10 minutes to set.
3. Make the filling – Roast the cashews in the oven for 2 – 3 minutes until very slightly browned. Melt the Barocco Choco dark chocolate over a bain marie and set aside to cool slightly. Add the rest of the filling ingredients into a food processor and process until thick and creamy. Add the cooled, but melted chocolate into the mixture and process again until combined. 
4. Pour the chocolate cream into the pastry case that you prepared earlier and then put the whole tart back into the freezer for 5 – 10 minutes to set. Gently lift out the tart (you may need to loosen the pastry with a knife) and top with berries and a sprinkling of crumbled pistachios.
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