Friday, September 20, 2013

Vegan, Paleo, Gluten-Free ChoCoconut Tart


Quite a mouthful of title isn't it?

Today I decided to make something fancy that anyone can eat. After all, it is my birthday and birthday equals indulgence. I actually did not plan to make anything because I already planned a night out with my friends. But alas, something came up. My brother and sister in law have to go out of town and then I end up with 3 kiddos.

No complaints here, they're adorable and being the only child, Amiko always love to play with her cousins. The problem is, one of her cousin has a severe dairy, egg, and gluten allergy. A bit of of those would give the poor child red rashes and unbearable itchiness all over his body. So, no eggs, no dairy, no gluten, hmm.. Almonds to the rescue.

This recipe is adapted from

For the crust
190 gr blanched or sliced almonds
40 gr dried unsweetened coconut
1/4 tsp salt
3 tbs coconut oil
2 tbs maple syrup

For the ganache
220 ml boxed coconut milk, I use Kara
250 gr good quality dark chocolate, chopped
1 tsp vanilla essence

For the topping
1/4 of whole coconut, peeled

-Simply put the almonds, coconut, and salt in your blender and blend into a fine meal.
-Mix the meal with coconut oil and maple syrup to form a dough.
-Transfer the dough into a greased 9 inch removable bottom pan and bake for 20 minutes on 175C. Cool completely.
-Meanwhile, using a vegetable peeler, just peel the coconut from the side so you will get coconut ribbons. Bake them together with the crust though it will take longer for them to brown and crisp. Cool and store in an airtight container.
-To make the ganache, simply boil the coconut milk then pour over your chopped chocolate to melt it then add the vanilla essence.
-Pour the ganache in the crust and refrigerate until it sets.
-Once it sets, top it with your crispy coconut ribbons.

I honestly believe that food has gotta be made to please us but at the same time we should honor our body by eating food that nourish our body. This tart is the perfect example of love on a plate.

I cannot get a pic of the sliced ones because once I cut it, there's no stopping everyone from eating it. An important note though, Each brand of coconut milk has different thickness. So since Kara is the brand of boxed coconut milk that most of my friends use, and I think the most delicious one, using the original recipe gives me rather thin ganache and it didn't set as fast as I hoped. Though the tart was still absolutely yummo. So I guess a bit of experimenting by making the ganache would be better. Just put the ganache in the cup and you have beautiful midnight snack, right?

I hope you enjoy this recipe as much as we do.


Submitting this recipe to NCC Chocolate Week
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