CHOCOLATE AND COCONUT TART

CHOCOLATE AND COCONUT TART

I love coconut and I wanted to make a tart with a nutty layer, a coconut layer and a chocolate layer. This is my end product.  The layers are thin but you could double the recipe to make the layers thicker and you could make the top layer all coconut and chocolate instead of half coconut and half coconut and chocolate.

Ingredients

Base layer

100g pecans (or any other nut of your choice)
2 pitted medjool dates (you could use other dates just soak for 30 minutes to go soft first)

Filling

150g creamed coconut
100g dessicated coconut
55g coconut oil
25g raw cacao powder
1 tbsp honey

Start by putting the nuts into a food processor with the dates and process until the mixture starts to stick together.  Press into a round flan tin with a loose bottom.  I used a 9" tin.  Put into the fridge to set.

Melt the creamed coconut and coconut oil together then place into a food processor and add the honey and dessicated coconut.  Process for about 5 minutes to break down the dessicated coconut a bit.

If you want to make the next layer all chocolate, add 50g cacao powder to the mixture and mix together.  If you want a white coconut layer and a coconut and chocolate layer, put half the mixture into another bowl and add the cacao powder and mix in.  Press the white coconut mixture onto the base layer and then do the same with the coconut and chocolate layer.  Place back in the fridge to set.  

When set press out of the tart tin and leave to soften to room temperature before slicing.  Its easier to slice when it is soft.