Chocolate Macadamia + Coconut Tart


Tis the season for having guests. Or better still, being a guest.

Both situations generally require some kind of edible token of friendship. If you find yourself in charge of sweets – look no further. Here we have the perfect dessert, whether you are a coeliac, a vegan, following a paleo diet, or just need a dish that covers many dietary requirements. Did I mention it is freaking delicious!?

It is also super quick, and simple to prepare. So easy in fact, I suspect you could even whip this one up after a day at work.

The tart shell is an almond meal/coconut/flax seed mixture, held together by coconut oil and maple syrup.

The ganache is a heavenly combination of dark chocolate and coconut cream.

Toasted coconut and macadamias scattered over the top.. Is your mouth watering yet?

My mum sent this recipe to me, via the good old social media. She is always sharing her delicious paleo recipe finds with me, as she follows a paleo diet (paleo, meaning no grains, legumes, sugar – for some it also means no dairy) and is always looking for inspiration. This one especially caught my eye, and has been on my to do list ever since.

Enjoy friends! And thanks to my mum for pointing this one in my direction – it really is a gem of a recipe.


Chocolate Macadamia + Coconut Tart

adapted from GOURMANDE in the kitchen

The only real deviation I made from the original recipe was an addition of flax meal. I realise this is not a pantry staple for many households, just substitute extra almond meal if you don’t have any.


– 1 cup almond meal
– 1/2 cup flax seed meal
– 1/2 cup desiccated coconut
– 2 Tbsp coconut oil (melted)
– 2 Tbsp maple syrup (or rice malt syrup)
– pinch sea salt


– 280g dark chocolate (vegan), finely chopped
– 1 cup coconut cream


– 1/2 cup macadamia nuts, dry toasted and roughly chopped
– 1/2 cup shredded coconut
– pinch flaked sea salt

Preheat oven to 170 degrees C and grease a 28cm tart case.

To make the crust, combine the almond meal, desiccated coconut, flax meal and salt in a food processor and pulse for 30 seconds. In a separate bowl mix together the coconut oil and maple syrup. Pour the wet mixture into the dry and stir until thoroughly combined. If the ‘dough’ doesn’t stick together when you squeeze a ball in your hand, add a smidge more coconut oil until it is wet enough.

Press this mixture evenly into the base of the tart case and up the sides. Place tart shell in the oven to bake for 12 mins, or until golden.

Remove and cool on a wire rack. The tart shell needs to be fairly cold so you can even let it spend some time in the refrigerator if you are in a hurry.

While the tart case is cooling make your ganache.

Warm the coconut cream and add it to the bowl with the chopped coconut. Stir with a wire whisk until the chocolate has completely melted. Pour the ganache into the tart case and spread evenly with a spatula.

Scatter over the chopped macadamias and coconut, plus a tiny sprinkle of flaked salt.

Leave in the fridge to set for an hour.

The tart is quite rich so it will serve 12 comfortably.

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