Name: Choconut Tart Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: Fusion
Ingredients: 1 1/2 cups shredded coconut (unsweetened); 3/4 cup almond flour; 1/4 cup maple syrup; 1/4 cup coconut oil (melted); 1 1/2 cups dark chocolate chips or chopped chocolate; 1/2 cup full-fat coconut milk; 1 teaspoon vanilla extract; Pinch of sea salt

Jump to Recipe

Introduction

The Choconut Tart is a delightful combination of rich dark chocolate and nutty coconut flavors wrapped in a crisp almond flour crust. This easy-to-make dessert is perfect for chocolate lovers looking for a tropical twist.

A single slice of pie sits on a white plate, featuring a dark golden brown crust with a slightly rough texture and scalloped edges. The filling is a rich amber color, slightly glossy, and topped with a generous layer of white coconut flakes that add a rough and flaky texture on the surface. Some coconut flakes are scattered around the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups shredded coconut (unsweetened)
3/4 cup almond flour
1/4 cup maple syrup
1/4 cup coconut oil (melted)
1 1/2 cups dark chocolate chips or chopped chocolate
1/2 cup full-fat coconut milk
1 teaspoon vanilla extract
Pinch of sea salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a tart pan or line it with parchment paper.
Step 2: In a mixing bowl, combine shredded coconut, almond flour, maple syrup, and melted coconut oil until fully incorporated.
Step 3: Press the mixture firmly into the tart pan, making sure it’s compact and even on the bottom and sides.
Step 4: Bake the crust for 10–12 minutes until lightly golden, then remove and let it cool completely.
Step 5: In a saucepan, warm the coconut milk until just steaming but not boiling. Pour it over the chocolate in a heatproof bowl. Let sit for 2 minutes.
Step 6: Stir the chocolate and coconut milk mixture until smooth and glossy. Add vanilla extract and a pinch of sea salt, mixing well.
Step 7: Pour the chocolate filling into the cooled crust and smooth the top with a spatula.
Step 8: Optional: Garnish with extra shredded coconut or white chocolate curls for added texture and visual appeal.
Step 9: Chill the tart in the refrigerator for at least 2 hours or until firm enough to slice.
Step 10: Slice and serve cold or at room temperature for the best flavor and texture.

Tips & Variations

Use semi-sweet or milk chocolate instead of dark chocolate for a milder sweetness.
Toast the shredded coconut before mixing into the crust for a deeper, nuttier flavor.
For a gluten-free version, ensure your almond flour is certified gluten-free.
Substitute maple syrup with honey or agave syrup if preferred.
Add a sprinkle of flaky sea salt on top before chilling to enhance the chocolate’s richness.

Storage

Store the Choconut Tart in an airtight container in the refrigerator for up to 4 days. To serve, allow it to sit at room temperature for 10–15 minutes for a softer texture, or enjoy it chilled. The tart can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows a round cake on a white pedestal against a white marbled background. The cake has two layers: a thick, crumbled light brown base and a thick, smooth dark chocolate layer on top. The top of the chocolate layer is sprinkled with white shredded coconut. There is one slice cut out and placed on a white plate with a silver fork next to it. A woman's hand is holding the white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart vegan?

Yes, this recipe is naturally vegan if you use dairy-free dark chocolate chips. Be sure to check the chocolate ingredients to avoid milk solids.

What can I use if I don’t have almond flour?

You can substitute almond flour with finely ground oats or another nut flour, but the texture and flavor of the crust may vary slightly.