Name: Chocolate Coconut Crème Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: Coconut oil (for greasing the pan); 1 cup raw almonds; 1 tablespoon chia seeds; 3 tablespoons coconut flour; 1 teaspoon baking soda; ¼ cup unsweetened cocoa powder; 2 tablespoons raw honey or maple syrup; ¼ cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 teaspoon apple cider vinegar; 3 tablespoons palm shortening; ¾ cup coconut butter; ½ cup canned (full fat coconut milk); 1/3 cup raw honey or maple syrup; Scrapings of 1 vanilla bean; 1/8 teaspoon ground cinnamon; ½ cup canned (full fat coconut milk); 2½ tablespoons dark chocolate (chopped); 1/3 cup raw honey or maple syrup; ¼ cup unsweetened cocoa powder; ¼ cup palm shortening; 1/8 teaspoon Himalayan sea salt (optional); ½ cup canned (full fat coconut milk); ¼ cup raw honey or maple syrup; ¼ cup coconut sugar; 2 teaspoons vanilla extract; ¼ teaspoon kosher or fine sea salt; 1 tablespoon palm shortening

Instructions

Make the crust:

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Preheat the oven to 350ºF. Grease a 9-inch tart pan with coconut oil and place it on a baking sheet. Place the almonds and chia seeds in a food processor fitted with the steel blade and pulse until the mixture is a fine meal. Add the coconut flour, baking soda, and cocoa powder and pulse to combine. Add the honey, applesauce, vanilla, vinegar, and palm shortening and pulse until the mixture forms into a ball. Evenly press the dough into the bottom and up the sides of the tart pan. Bake for 10-12 minutes. Cool crust completely.

Make the filling:

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Heat a saucepan over medium heat. Add all of the filling ingredients and whisk thoroughly until everything is melted and smooth. Pour the filling into the crust and let set in the refrigerator for about 1 hour or until the filling has solidified.

Make the ganache:

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Heat a saucepan over medium heat then add the coconut milk and chopped dark chocolate. Whisk the mixture occasionally until the chocolate has melted. Add the honey and whisk until combined. Whisk in the cocoa powder. Once combined, add the palm shortening and whisk thoroughly until the ganache is creamy and smooth. Let cool slightly then pour on top of the solidified coconut crème layer. Place the tart back in the refrigerator to let the ganache set. Sprinkle the Himalayan sea salt on top of the ganache as it sets, if using.

Make the caramel sauce:

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Heat a saucepan over medium-high heat and add all of the ingredients except the palm shortening. Whisk and bring to a low, steady simmer. Add the palm shortening and whisk thoroughly. Let the mixture simmer for approximately 20-25 minutes or until a candy thermometer reaches 245ºF. Be sure to whisk the caramel frequently while it simmers. Let the sauce cool and drizzle it over the tart before serving.

Chocolate Coconut Crème Tart