We used to host dinner parties for friends much more frequently than these days. Life is like a see saw - with our friends on one end and our children on the other. And despite their perceived smallness in stature, we all know which side of the see saw holds all the weight!
Still, when we do finally get round to entertaining, I still find it a fun and creative process to invent a new dessert. This Chocolate Coconut Tart is as close to a 'regular' dessert as I've made in a long while - it is VERY rich and does contain a reasonable dose of dried dates so blood sugar levels beware.
Nevertheless, it is free from all refined sugar, dairy, grains and gluten and is even nut-free. I served it alongside fresh raspberries to provide a balancing sharpness and a scoop of dairy-free coconut ice cream. Remember also to take the tart out of the fridge 30 mins to an hour before serving so the tart filling can soften at room temperature.
Biggest problem of this recipe was the lack of time and lighting to capture a reasonable photo, so apologies for that!
Chocolate Coconut Tart
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 10
Ingredients:
Crust:
1 1/4 cup (100g) unsweetened dessicated coconut
1 tbsp coconut flour
4 tbsp (1/4 cup, 60g) coconut oil
1/2 cup (75g) soft pitted dates (pre-soaked and drained if not soft)
2 tbsp unsweetened cocoa powder or raw cacao
1/2 tsp cinnamon powder
pinch sea salt
Filling:
50g melted 85% cocoa chocolate
4 tbsp (1/4 cup, 60g) coconut oil
1/2 cup (75g) soft pitted dates (pre-soak in warm water and drain, reserve soaking water)
4 tbsp (25g) unsweetened cocoa powder or raw cacao
2 tsp instant chicory powder
Topping:
sea salt
optional dried rose petals
Instructions:
1. Preheat oven to 160 degrees celsius (320 degrees farenheit) and lightly grease a loose-based tart case or shallow cake tin with a little coconut oil. I used a 20cm cake tin.
2. Blend all Crust ingredients in a food processor until a well combined sticky dough is formed.
3. Press dough firmly and evenly into prepared tin, covering the base and approx 1 inch up the sides to make a case.
4. Bake in preheated oven for 20mins and transfer to cooling rack for 5mins before carefully removing from tin to cool completely (leave the tart on the cake tin base to avoid it falling apart).
5. Blend all Filling ingredients in a high powered blender or food processor with 3 tbsp of reserved date soaking water, until thick, smooth and glossy. Add a dash more of the reserved liquid if needed. Be patient.
6. Pour Filling into cooled Crust. Smooth over the surface and sprinkle with sea salt and any optional toppings as preferred.
7. Refrigerate for 1 hour to set.
8. Store in fridge and remove 30mins to an hour before serving to allow filling to soften slightly. Serve with fresh berries and coconut cream.
 |
| Chocolate Coconut Tart |
Still, when we do finally get round to entertaining, I still find it a fun and creative process to invent a new dessert. This Chocolate Coconut Tart is as close to a 'regular' dessert as I've made in a long while - it is VERY rich and does contain a reasonable dose of dried dates so blood sugar levels beware.
Nevertheless, it is free from all refined sugar, dairy, grains and gluten and is even nut-free. I served it alongside fresh raspberries to provide a balancing sharpness and a scoop of dairy-free coconut ice cream. Remember also to take the tart out of the fridge 30 mins to an hour before serving so the tart filling can soften at room temperature.
Biggest problem of this recipe was the lack of time and lighting to capture a reasonable photo, so apologies for that!
Chocolate Coconut Tart
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 10
 | |
| Leftovers for the next day... |
Ingredients:
Crust:
1 1/4 cup (100g) unsweetened dessicated coconut
1 tbsp coconut flour
4 tbsp (1/4 cup, 60g) coconut oil
1/2 cup (75g) soft pitted dates (pre-soaked and drained if not soft)
2 tbsp unsweetened cocoa powder or raw cacao
1/2 tsp cinnamon powder
pinch sea salt
Filling:
50g melted 85% cocoa chocolate
4 tbsp (1/4 cup, 60g) coconut oil
1/2 cup (75g) soft pitted dates (pre-soak in warm water and drain, reserve soaking water)
4 tbsp (25g) unsweetened cocoa powder or raw cacao
2 tsp instant chicory powder
Topping:
sea salt
optional dried rose petals
Instructions:
1. Preheat oven to 160 degrees celsius (320 degrees farenheit) and lightly grease a loose-based tart case or shallow cake tin with a little coconut oil. I used a 20cm cake tin.
2. Blend all Crust ingredients in a food processor until a well combined sticky dough is formed.
3. Press dough firmly and evenly into prepared tin, covering the base and approx 1 inch up the sides to make a case.
4. Bake in preheated oven for 20mins and transfer to cooling rack for 5mins before carefully removing from tin to cool completely (leave the tart on the cake tin base to avoid it falling apart).
5. Blend all Filling ingredients in a high powered blender or food processor with 3 tbsp of reserved date soaking water, until thick, smooth and glossy. Add a dash more of the reserved liquid if needed. Be patient.
6. Pour Filling into cooled Crust. Smooth over the surface and sprinkle with sea salt and any optional toppings as preferred.
7. Refrigerate for 1 hour to set.
8. Store in fridge and remove 30mins to an hour before serving to allow filling to soften slightly. Serve with fresh berries and coconut cream.
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