This post is sponsored as part of Bob’s Red Mill’s #SomeBunnyLovesBobs campaign. I received free product from Bob’s Red Mill to help with the creation of this recipe. All thoughts and opinions expressed here are my own. Thank you for supporting the brands that make this blog possible!
I was thinking the other day, what my favourite dessert to make is. It’s a hard one, since there are SO many options. Skillet cookies, lava cakes, cupcakes…how to choose? I thought about it (probably more than what is a reasonable amount of time to spend thinking about it), and came up with an answer. A tart! I know, probably not what you were expecting.
The thing about a tart though, is that the crust is always SO easy and delicious, and comes out so pretty! And the FILLING – you can do so many different types of fillings for a tart. Chocolate, yogurt, cream cheese, whatever you want. Again, usually pretty easy. You can also top a tart with a billion different pretty things! They’re show-stopping pretty, fun to photograph, and so tasty. We need more tarts, people!
Bob’s Red Mill sent me some almond flour, and I just knew right away that I was going to make a grain-free tart with it. If you haven’t already guessed, I’m a big fan of grain-free baking these days! I made this beautiful grain-free sunny citrus tart a while ago, and I can’t stop thinking about it. I have been wanting to try a chocolate version for a while! I ADORE chocolate and coconut together, so adding a ton of coconut to this was kind of a no-brainer. If you don’t like coconut, you won’t like this tart, unfortunately. I’ve got coconut in the crust, filling, AND on top!!
The crust is simple! I used super-fine almond flour, dark cocoa powder, coconut oil and a touch of honey. The filling is just as easy! You basically make a chocolate ganache out of coconut milk and dark chocolate, then add in some more coconut and vanilla extract. This tart can easily be made keto-friendly by using either sugar-free chocolate or unsweetened chocolate with some sweetener added in. If you want to make this vegan, use dairy-free chocolate.
See? Tarts! So versatile!
The coloured coconut is quite straightforward as well! I don’t normally like to use food colouring, but it was the easiest way to get those pronounced colors for the vision I had in my head! I measured out plain coconut into several different freezer bags, then added a drop of coloring to each bag before shaking it all up! Voila! Colored coconut. I put the extra colored coconut into a pot of oatmeal the other day and it made for a very multicolored breakfast!
I can’t believe Easter is THIS WEEKEND. We don’t have any big plans, since we visited my Mom’s last weekend for our family Easter dinner and egg hunt. I’ll do some Easter baskets for the kids on Sunday, but other than that we’ll probably just have another roasted chicken. If you’re not wanting to do a giant turkey, this roast chicken is PERFECT!
Have a great Easter, my friends!
A rich, chocolate, gluten-free coconut tart with a grain-free almond flour and coconut crust! Ready in minutes for your Easter celebrations. Decorate the tart with coloured coconut for a fun treat!
- 1 1/2 cups super-fine almond flour
- 1/2 cup medium shredded coconut, unsweetened
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 3 tbsp honey*
- 1/4 tsp salt
Chocolate Coconut Filling
- 8 oz dark chocolate, chopped*
- 1 1/2 cups full-fat coconut milk
- 1 1/4 cup medium shredded coconut, unsweetened, divided
- 1 tsp pure vanilla extract
- mini eggs, for garnish
- Preheat the oven to 350 F and lightly grease a 9″ tart pan with a removable bottom. I used coconut oil, but you could use non-stick spray or butter as well. In a medium-sized bowl, whisk together the almond flour, shredded coconut and cocoa powder. Add the melted coconut oil, honey and salt and stir with a large spoon until thoroughly combined. Empty the mixture into the bottom of the tart pan, pressing it into the pan and about 1/2″ up the sides. Bake the crust for 10 minutes. Remove the tart from the oven and let cool while you prepare the filling.
- Place the chopped chocolate in a heat-proof bowl. In a medium saucepan over medium-high, heat the coconut milk until simmering. Pour the coconut milk over the chocolate and allow it to sit for 1-2 minutes. Stir vigorously until the chocolate is completely melted and combined with the milk. It should look like a thin ganache. Add in the sweetener (if using), 1/2 cup of the coconut and vanilla extract. Pour the filling into the prepared crust, and place the tart in the fridge for at least 2 hours to firm up.
- Decorate with coconut. To create the rings of colored coconut like in my photos, empty 1/4 cup coconut in one freezer bag, along with 1 drop of orange food coloring. In another bag, place 1/4 cup coconut along with 1 drop of blue food coloring. In a third bag, empty 2 tbsp coconut along with 1 drop of pink food coloring, and in the last bag, empty 2 tbsp coconut along with 1 drop of green coloring. I used plain white coconut for the center and topped with chocolate mini eggs!
- Remove the tart from the pan, slice and serve.
Leftovers can be stored in the fridge, in an airtight container, for 4-5 days.
- If making this dessert keto-friendly, substitute the honey for 3 tbsp of your sweetener of choice.
- I used 85% dark chocolate. You can use whatever chocolate you prefer, or unsweetened chocolate. If using unsweetened chocolate, I suggest adding 1/4 cup sweetener of choice (keto) or honey.
More Easter treats!