Coconut Chocolate Tart

by Paul Horowitz

This recipe is gluten free, vegan and utterly delicious! 



½ cup Niulife Shredded Coconut

1 ½ cups almond flour

2 Tablespoons Niulife Coconut Oil

¼ tsp salt

2 Tablespoons Niulife Coconut Syrup


1 cup coconut milk

12 oz bittersweet chocolate, finely chopped

1 teaspoon vanilla extract


½ cup Niulife Flaked Coconut

½ cup pistachio nuts, coarsely chopped


Preheat oven to 170 degrees. In a food processor mix the almond flour, salt and shredded coconut until finely ground. Mix the coconut oil and coconut syrup together and then add it to the almond flour mixture. Pulse until coarse crumbs form.

Transfer into a greased mini muffin/pie tin. Evenly press the dough in to the bottom and up sides of the pan to form the crust. Bake for about 15-20 minutes, or until golden brown. Let cool.

Spread the chopped pistachio nuts and shredded coconut onto a baking tray and bake 3-5 minutes, or until lightly toasted. Set aside.

Place the chopped chocolate into large mixing bowl. In a small saucepan, bring the coconut milk to a boil. Pour hot coconut milk over the chocolate and stir until smooth and creamy. Mix in the vanilla extract.

Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!