I’ve been waiting for an excuse to experiment with coconut flour and coconut butter for some time now.
So, when my friends and I decided to take a trip to Tomales Bay to BBQ oysters, I thought, “What better opportunity? If I happen to not like oysters, I’ll still have an entire tart to enjoy!”
Well, I happened to love BBQ oysters, especially the butter and hot sauce smothered on top (check out the BBQ here)
Not only is coconut flour gluten free, but it’s high in protein and fiber too. Coconut butter is a good substitute to cow’s butter if you are looking for a vegan option.
Coconut flour and honey make this delicious dessert vegan and gluten/sugar free!
For the Crust:
2/3 cup Almond Meal (our almonds ground to a powder)
2/3 coconut flour
1/3 cup honey
3/4 cup coconut butter
For the Ganache:
12 oz good quality chocolate chips
1/4 cup coconut butter
3/4 cup almond (rice or coconut) milk
Preheat the oven to 350
Butter a spring tart pan
In a food processor combine the crust ingredients.
Do not over process, it will look a little dry, that is fine
Pour the mixture into the pan and press firmly down
Bake for about 7-10 minutes until lightly brown
Meanwhile make the ganache filling
In a double broiler melt the chocolate chips
Remove from the heat and add the butter and milk
mix well until well incorporated
Pour the chocolate ganache mixture over the crust and return to the oven for 15 minutes
allow to cool completely on a wire rack
Top with shredded coconut (optional. After I did this I thought it looked a little silly. But it is a nice reminder to the eaters that coconut is incorporated in the crust and chocolate ganache too!)
I let mine sit over night on on a cooling rack and in the morning added the berries.
I added one nice line of berries along the border, pressing down a bit to hold them in, and then filled it in a little more casually. I like food to look and more natural and not so uniform and perfect, but it’s up to you. A mixture of berries would be lovely too.