Yields16 Servings
For the base
 125 g desiccated coconut
 125 g mixture of pecans and blanched almonds
 150 g pitted dates
 Pinch of salt
 50 ml coconut water or water, as needed
For the chocolate filling
 150 g cocoa
 500 ml agave syrup
 200 g coconut oil

Line a 20cm round cake tin with a removable base, with clingfilm, laying it as smoothly as possible


Put 100g of the coconut into a food processor with the nuts and pulse until you have a fine breadcrumb consistency; add the dates and a pinch of salt and continue to pulse, then add a little coconut water or water, pulsing as you go, until the mixture combines and pulls together; you can add the remaining water if you think the mixture isn’t holding together, but don’t let it become too wet


Transfer the mixture into the cake tin and press down lightly with your fingers to spread it over the base, then use the back of a spoon to smooth it out evenly; chill while you make the filling


Place the cocoa powder, agave syrup and coconut oil in a blender ; blitz until you have a completely smooth, creamy filling – this may take a few minutes; pour the chocolate filling over the base if the tart, level the top with the back of a spoon and sprinkle over the remaining coconut; place the tart in the fridge to set for at least 3 hours before serving


When ready to serve, remove from the tin, run a large knife under the hot tap before slicing the tart and repeat for every slice to ensure you have smooth clean pieces

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