vegantraveler
3 years ago5,000+ Views
Double Dark Chocolate Coconut Macaroon Tart
Ingredients: FOR THE CRUST: Here FOR THE FILLING: 3 (70%) good-quality dark chocolate bars (300 grams total) 1 (400ml) can full-fat coconut milk, room temperature 4 tablespoons pure maple syrup (or liquid sweetener of choice) 1 teaspoon pure vanilla extract small pinch fine grain sea salt COCONUT WHIPPED CREAM (OPTIONAL): Here FOR THE GARNISH: 1/2 cup toasted large flake coconut, flaked sea salt, leftover coconut whipped cream (optional) Directions: Toast the coconut (optional step, but recommended): Preheat oven to 325F. Place shredded coconut and large flake coconut (if using for garnish) on baking sheet. Keep separate on baking sheet. Toast in the oven for 5-10 minutes, until lightly golden but not brown. Set aside to cool. Line a 9-inch glass pie dish with 3 (2-inch wide) strips of parchment paper, one going each direction, with overhang. Now place a large piece of plastic wrap on top and press down (see this photo for a visual). The parchment strips will allow you to lift the pie out after freezing. I highly recommend doing this or the crust will stick miserably to the dish. Prepare the crust: Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling. Prepare the filling: Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth. With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth. Set aside. For the whipped cream (optional):
19 Like
21 Share
5 comments
This sounds great, and with a lot less junky ingredients. Using dates to sweetened the crust is a really good idea.
3 years ago·Reply
You know how much I love coconut whip @vegantraveler!
3 years ago·Reply
Sounds like a nice, light dessert!
3 years ago·Reply
Wow. What a dessert! Thank you for sharing. :)
3 years ago·Reply
gosh! dat dark dark choc gonna make one dripping over n over n over...
3 years ago·Reply
19
5
21