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Chocolate Coconut Tart

Chocolate Coconut Tart
Client:Erin Bosdet

 

ABOUT THE CHEF

Erin Bosdet is a Certified Holistic Nutritionist (CHN), a vegan chef and a mom. She is passionate about nutrition, photography and raising her son. Her Simply Dish pages were created to inspire you and to share nutritious and delicious plant based recipes with you and your family.

Try this recipe for a raw, vegan, gluten free and, most importantly, delicious Chocolate Coconut Tart dessert! It combines oats, shredded coconut and dates for the base and then adds another layer mixed with cacao powder and vanilla as the smooth and tasty filling. Enjoy!

INGREDIENTS

For the Base (Crust) 

  • 1 cup of oats
  • 1/2 cup of unsweetened shredded coconut
  • 1/2 cup of soaked, pitted dates
  • 1/2 cup ground flax seeds
  • 1/4 cup of coconut oil
  • 1 tbsp of agave

For the Top (Filling)

  • 1 1/2 cup of unsweetened shredded coconut
  • 1 cup of soaked pitted dates
  • 1/2 cup of coconut oil
  • 1/2 cup of raw cacao powder
  • 1/4 cup of coconut flour
  • a pinch of vanilla
DIRECTIONS
  1. For the base, place all ingredients into your food processor and mix until thoroughly combined. (1-2 minutes)
  2. Spread mixture evenly and firmly onto bottom of a round tart parn. (8-9 inch pan, preferably)
  3. Place the tart pan into the freeze while finishing the rest of the recipe.
  4. For the topping, place all ingredients into your food processor and mix until thoroughly combined.
  5. Spread the mixture on top of the tart base.
  6. Place in the freezer and let sit for approximately 1 hour.
  7. Enjoy!

NOTES

Yields approx. 16-18 pieces.


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Chocolate Coconut Tart
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