Description
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.
Ingredients
Scale
- 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?
Notes
You can garnish with slivered almonds, toasted coconut or coconut whipped topping.