Imagine a dessert so rich, so luxurious, that it shatters every diet myth you've ever heard. This Dark Chocolate Coconut Macadamia Nut Tart isn't just a dessert—it's a culinary rebellion that proves healthy eating can be mind-blowingly delicious. Gluten-free, paleo, and vegan, this tart is a testament to the fact that you can have your chocolate and eat it too, without compromising on flavor or your dietary principles.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 cup dark chocolate (melted)
- 1/2 cup coconut milk
- 1/2 cup macadamia nuts (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch tart pan with parchment paper for easy removal later.
- In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of melted coconut oil, and 1/4 cup of maple syrup. Mix well until the ingredients form a crumbly dough.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan, ensuring a uniform thickness. Prick the bottom with a fork to prevent bubbling during baking.
- Bake the crust in the preheated oven for 10-12 minutes or until it turns lightly golden brown. Remove from the oven and let it cool while you prepare the filling.
- In a heatproof bowl, melt 1 cup of dark chocolate using a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring in between until smooth.
- Once melted, add 1/2 cup of coconut milk to the chocolate and stir until fully combined and creamy.
- Fold in 1/2 cup of chopped macadamia nuts into the chocolate mixture, ensuring they are evenly distributed.
- Pour the chocolate filling into the cooled tart crust, spreading it evenly with a spatula.
- Place the tart back in the oven and bake for an additional 10-12 minutes until the filling is set but still slightly soft in the center.
- Remove the tart from the oven and allow it to cool at room temperature for about 10 minutes before transferring it to the refrigerator to chill for at least 30 minutes.
- Once chilled, slice the tart into 8 servings. Serve as is or with a dollop of coconut whipped cream if desired.
- Enjoy your Dark Chocolate Coconut Macadamia Nut Tart, a delicious gluten-free, paleo, and vegan treat!
Tips
- Use high-quality dark chocolate (70% cocoa or higher) for the most intense flavor and maximum health benefits.
- Ensure your coconut oil is melted but not hot when mixing the crust to prevent separation.
- When pressing the crust, use the back of a spoon or a measuring cup to create an even, compact base.
- For a smoother chocolate filling, whisk the coconut milk and melted chocolate slowly to prevent separation.
- Toast the macadamia nuts lightly before chopping to enhance their nutty flavor and add depth to the tart.
- Allow the tart to cool completely before slicing to ensure clean, beautiful cuts.
- For an extra touch of elegance, garnish with a sprinkle of sea salt or a few whole macadamia nuts before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 6g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 0mg
