Coconut Chocolate Tarts
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 1056
- Total Fat
- 86
- Saturated Fat
- 48
- Carbohydrates
- 64
- Dietary Fiber
- 13
- Sugar
- 39
- Protein
- 17
- Cholesterol
- 2
- Sodium
- 331
- Total: 2 hr 45 min (includes cooling time)
- Active: 25 min
Ingredients
2 16-ounce bags almond flour
1 12-ounce jar coconut oil, melted
12 fluid ounces honey
4 14-ounce cans coconut milk
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon pasilla chile powder
1 tablespoon smoked sea salt
48 ounces dark chocolate chips or chunks
Directions
Special equipment:
20 6-inch tart molds- Preheat the oven to 400 degrees F.
- In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
- Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
- Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
- Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.
- Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
- Serve the tarts cold.