Name: Decadent Dark Chocolate Coconut Tart (Vegan, Gluten-free)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8
Ingredients: 1 gluten-free graham-style pie crust (try Mi-Del); 3 high-quality 70% dark chocolate bars (Dairy-free. Soy-free if needed) (300 grams total); 1 ½ cups full-fat coconut milk, room temperature (open a 400 ml can and measure out 1 ½ cups. Save the rest for a smoothie or other use); 1/4 cup pure maple syrup (or liquid sweetener of choice); 1 teaspoon pure vanilla extract; ¼ cup unsweetened shredded coconut plus more for garnishing; small pinch of salt

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Decadent Chocolate Coconut Tart | Plantivores

Need a fabulous, fancy Easter dessert or a serious chocolate fix? Sink your teeth into this rich, velvety Decadent Dark Chocolate Coconut Tart! If you use a pre-prepared graham-style pie crust, this dessert takes about 10 minutes to prepare before freezing it for a few hours. This no-bake, vegan, gluten-free dessert will have your guests raving about your chef-like prowess.

Easter is this Sunday in the U.S. and chocolate figures prominently for many people. Sometimes this chocolate comes in the form of a hollow bunny made from really bad chocolate. I ate my fair share of these as a kid, even though we didn’t celebrate Easter. Because what’s not to like about biting the head off a chocolate bunny? Ditch the crappy chocolate bunny and try this Decadent Dark Chocolate Coconut Tart instead. It might be just what you need to satisfy your sweet tooth and your chocolate needs. Yes, chocolate is a necessity for some of us. 😊

The Crust

Around the holidays this past December, I bought these graham-style pie crusts by Mi-Del. They are vegan and gluten-free, and I haven’t had anything remotely resembling a graham cracker since I went gluten-free in 2014. So I was excited!

They’ve been sitting in my pantry because I ate too many sweets over the holidays and haven’t wanted to make anything quite that indulgent since then.

Last week I needed a dessert for Passover. Mind you, it was just the four of us Zooming with other family members, but I still felt the need to make a dessert that feeds 8+ people. In theory, these pie crusts are Kosher for Passover since they only contain rice flour and technically aren’t leavened. But some people don’t eat rice on Passover so maybe they aren’t Kosher for Passover. I dunno! So let’s make these for Easter! Or Passover if you’re up for that. I certainly appropriated the macaroon concept of chocolate and coconut here.

How to Make it

This tart comes together really quickly. Get yourself some good quality dark chocolate – 70%. I love Theo chocolate. Melt it, mix in coconut milk, maple syrup, vanilla, a pinch of salt and some shredded coconut. Pour it into the Mi-Del crust and pop it in the freezer for a few hours. Voila! Fancy dessert to impress your guests. This is very rich and velvety and will satisfy your sweet tooth in a jiffy. You don’t need a very big piece.

To keep this no-bake, use the Mi-Del crusts. You could make your own or use a different crust, but you’ll have to bake it first. Using these graham-style crusts ensure you have no baking to do.

I hope this tart finds it way onto your table at some point. Please be sure to let me know how you like it!

Decadent Dark Chocolate Coconut Tart (Vegan, Gluten-free)

Author: Plantivores
Prep Time: 10 mins
Cook Time: 3 hours (freezer)
Total Time: 3 hours 10 minutes
Yield: 8 1x
Category: Dessert
Method: No-Bake
Diet: Gluten Free

Description

Scale

Ingredients

1 gluten-free graham-style pie crust (try Mi-Del)
3 high-quality 70% dark chocolate bars (Dairy-free. Soy-free if needed) (300 grams total)
1 ½ cups full-fat coconut milk, room temperature (open a 400 ml can and measure out 1 ½ cups. Save the rest for a smoothie or other use)
1/4 cup pure maple syrup (or liquid sweetener of choice)
1 teaspoon pure vanilla extract
¼ cup unsweetened shredded coconut plus more for garnishing
small pinch of salt

Instructions

Open the pie crust (or prepare your own)
Break the chocolate into pieces and melt it over medium heat using the double boiler method (add an inch or two of water to a pot. Place a heat-resistant bowl on top and boil the water. Add the chocolate and stir until it melts. Be sure not to let any water or steam into the bowl or the chocolate can seize up).
Remove the bowl from the heat and stir until the chocolate is smooth.
Whisk the 1 ½ cups coconut milk, then add it to the bowl of chocolate and whisk until smooth.
Add the maple syrup, vanilla and salt and whisk until smooth.
Add the shredded coconut and whisk.
Pour the decadent chocolate into the graham crust.
Place the pie on a flat surface in the freezer for about 3 hours or until firm.
Sprinkle additional coconut shreds on top.
Thaw for 5-10 minutes before serving, then slice into thin slices. It is very rich so you don’t need much. But who am I to tell you how much chocolate to eat or not eat?