Chocolate Coconut Almond Filled Tart

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Seriously?!? Look at that deliciousness!  If chocolate is one of your weaknesses like it is mine, then I am here to be the bearer of good news! Dark chocolate is actually quite good for you (in moderation, of course)!!!  Check out the health benefits that a little bit of dark chocolate has on this pin I found on Pinterest!

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Awesome! I’ll take it! Now, it’s important to add that the darker the chocolate, the healthier it is. Unfortunately, milk chocolate and chocolates containing minimal amounts of true dark chocolate are so sugar-laden that any health benefits are overshadowed by the unhealthy parts of it. Thus, always go for as dark of a chocolate as you can handle in order to enjoy the health benefits of chocolate.

Okay, now for some more good news – this recipe!!!  I had a tea date with a friend of mine recently, and I wanted to bring some goodies for us to munch on. I opted for my apple cinnamon raisin oatmeal bites and this chocolate coconut and almond butter filled tart! They were both a huge hit!

This tart is a lot like a huge almond butter cup, but with yummy nummy flavors of coconut added in. What’s great about it is that as long as you stick to dark chocolate and you don’t overdo it, all of the ingredients in this thing have some amazing health benefits…you wouldn’t know it by tasting it though, so we’ll keep that our little secret! Oh, and added bonus – it’s SO easy to make!

CHOCOLATE COCONUT ALMOND FILLED TART

Ingredients:

Filling:

  • 1/2-3/4 cup almond butter
  • 1 Tbsp. coconut flour
  • 1 Tbsp. raw honey
  • 1/3 – 1/2 cup shredded coconut
  • a couple pinches of sea salt

Bottom and Top Layer:

  • 3 cups dark chocolate chips, divided
  • 5 tsp. coconut oil, divided

Directions:

1.) Line a 6-7 inch tart pan with a removable bottom with parchment paper. I actually cut a circle that fit the bottom of my tart pan. This will keep the chocolate from oozing through the cracks of the removable bottom.

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2.) In a small sauce pan, heat 1 cup of the chocolate chips and 2 tsp. of the coconut oil over low heat. Stir continuously until completely melted and smooth. Pour the chocolate chocolate mixture into the bottom of the lined tart pan, and tap on the counter to spread out evenly to the edges of the tart pan. Place the tart pan in the refridgerator.

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3.) Place all of the ingredients for filling in a mixing bowl, and stir to combine. Use your hands to make sure that everything is combined completely. Shape the dough into large circle patty that will fit in the bottom of your tart pan with a little room to spare around the edges. Take the tart pan out of the fridge, and place the patty on top of the chocolate bottom. Place the pan back in the refrigerator.

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4.) Melt the remaining 2 cups of dark chocolate and the remaining 3 tsp. of coconut oil in a small sauce pan over low heat. Stir continuously until completely smooth. take the tart pan out of the refrigerator, and pour the chocolate mixture over the top, making sure to get it in the edges between the filling and the pan.

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5.) Place the tart back in the refrigerator, and allow to harden for a minimum of 1 hour. When you are ready to serve it, take it out of the fridge, and let it sit for about 5-10 minutes. Push on the removable bottom to remove the tart from the pan, peel off the parchment paper on the bottom, and transfer to a plate. Use a sharp knife to cut into pieces.

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YUMMY! Enjoy! 🙂

 

4 thoughts on “Chocolate Coconut Almond Filled Tart

    1. Right?!? Hard to believe that in moderation, it’s actually decent for you…the “in moderation” part is the hard part with this stuff though! 😉

      Like

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