No-Bake Coconut Chocolate Tart
As summer approaches, turning the oven on isn’t the best way to escape from the scalding heat. This tart combines toasted coconut and rich dark chocolate together for an easy, no-bake summer treat. You could also remove the crust and pour the filling into Popsicle molds before freezing for delicious fudge bars. In addition, this recipe is gluten free, vegan, and nut free.
Ingredients:
For crust:*
1 ¼ c. pitted Medjool dates**
1 ¼ c. shredded coconut
2 ½ tbsp. certified gluten free ground oats
2 ½ tbsp. unsweetened cocoa powder (preferably high quality and fair trade)
1-2 tbsp. coconut oil
Pinch sea salt
For pie:
300g or 10 oz. high-quality dark chocolate (preferably fair trade)
1 can coconut cream, room temperature (can be found in the Asian section of most grocery stores or at specialty food stores)
4 tbsp. pure maple syrup or sugar
1 tsp. vanilla extract
Pinch of sea salt
Toppings (optional):
Toasted coconut flakes
Coconut whipped cream (see recipe notes for instructions) ***
Directions:
First, line a 9-inch pie dish with parchment paper or aluminum foil, allowing the foil to hang over the sides of the dish. This will make removing the pie easier.
In a large food processor, grind the dates until a sticky ball forms. Add in the rest of the crust ingredients and process until combined. The dough should stick together. If not, add more coconut oil or water to thin. Press the crust into the prepared pie dish, pushing outward until the crust covers the dish completely. Place the crust in the freezer.
For the filling, melt the chocolate by placing it in a heat proof bowl. Place the bowl over a saucepan of simmering water and stir gently until the chocolate is melted. Alternatively, use a double boiler or microwave the chocolate in increments until melted. Measure out ¼ c. of coconut cream and pour the rest into the melted chocolate. Whisk or beat (using a hand mixer) until combined. Whisk in the maple syrup, vanilla, and sea salt. Set aside.
Remove the pie crust from the fridge and pour the filling into the crust. If your dish isn’t big enough, don’t pour all of the filling in. It can be saved to make popsicles (see introduction). Carefully place the dish into the freezer and freeze for at least three hours or until firm throughout. Remove pie from freezer and let rest for 10 minutes. Gently lift the pie out of the dish (if you used foil or parchment paper, this should be easy). Slice pie and serve. Top with coconut whipped cream, chocolate shavings, toasted coconut, and sea salt, or serve plain.
*You may use your favorite pie crust here as well. A traditional pie crust or graham cracker crust would be tasty as well; however, the pie will no longer be vegan, gluten-free, or raw.
**If your dates are firm, soak them in warm water for at least 30 minutes to overnight before continuing with the recipe.
***To make coconut whipped cream, place one 14-ounce can of coconut cream in the fridge overnight. Do not shake. You are trying to separate the cream and liquid. Remove the can from the fridge. Scrape off the cream from the top and add it to a large, cold mixing bowl. Add ½ cup powdered sugar and ½ tsp. vanilla extract to the bowl and beat until combined. Refrigerate for at least a half an hour or until ready to serve.
