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Chocolate, Coconut Mousse Tart

christmas dessert dairy free desse egg free gluten free grain free matakana superfoods nut free refined sugar free tart

I was recently sent some new products from one of my favourite health food suppliers, Matakana Superfoods. It was timely that I wanted to create this incredible special occasion tart again, in time for Christmas.

Matakana Superfoods have the most extensive range of products derived from the coconut, with three recent additions to the range.
Coconut Nectar - a natural, low G.I sugar alternative, which is delicious drizzled over pancakes, as a maple syrup or honey alternative - and fantastic in baking. It has a wonderful earthy tone and a lovely rich malty caramel flavour - and because it comes from the coconut flower stem, it doesn't taste or smell like coconut. If I'm feeling that my morning coffee needs a wee sugar hit, I love swirling through half a teaspoon too! A wonderfully versatile, natural sweetener. 
Coconut Butter - is simply coconut meat, which has been blended to a butter, slightly different from the process in making coconut oil. Years ago I spotted a simple homemade coconut butter recipe, which ended up in a non-repairable blender! I've been nervous ever since. For this recipe, I originally used coconut oil, which gave the base a firmer texture. Using coconut butter has made it softer and buttery. Coconut butter can be used as a butter replacement across the board, spread it on your morning toast or scones with a dollop of berry jam. Because of the wonderful coconut flavour, it is excellent when cooking Asian dishes too!
Coconut Crispy Chips - these little toasty chips are to die for! Organic coconut chips have been lightly toasted in coconut nectar, for a subtly sweet and super crunchy treat! I can think of a billion ways to use these, sprinkled over morning granola or smoothies, scattered over desserts, cakes, tarts, fudges - or, like Finn, straight from the bag! If you are sprinkling them over a dessert that requires refrigeration, try and leave them aside until serving, as they tend to soften in the fridge, which isn't a bad thing - but the crunch is fairly ultimate!  

While this tart is incredibly simple to throw together, it is certainly a special occasion tart. The mousse is incredibly silky and rich (it can also be made alone, served in sweet little glasses with mountains of fresh berries and a little whipped coconut cream) and the biscuit base is subtly sweet and nutty. Smothered in fresh berries this is the perfect tart to grace your Christmas dessert table - it will leave you feeling suitably satisfied, as a Christmas dessert should, although it is free of gluten, grain, refined sugar, dairy and egg, with an easy nut free option too!



2 cups fine desiccated coconut 
1 cup almond meal (for nut free, use 3 cups desiccated coconut)
1/4 cup coconut nectar
1/2 cup coconut butter (softened, not melted)


1 cup coconut cream (do not shake, scrape the rich, thick part from top)
200g quality dark chocolate 


Coconut crispy chips 
Fresh strawberries 


Preheat oven to 180°. 
Combine the desiccated coconut, almond meal, coconut nectar and coconut butter into a blender and whizz until a ball forms in the blender.
Remove and press firmly into 30cm cake tin or pie pan.
Bake for 12-15 minutes, until the edges are browned. 
Remove from the oven and allow to cool in the tin.
Roughly chop the chocolate into small pieces and place into a large bowl.
Heat coconut cream in a small pan over a medium to high heat until just boiling. 
Pour over the dark chocolate and allow it to sit for several minutes before gently stirring with a wooden spoon. Stir until the chocolate has melted and is completely combined. 
Pour over the baked tart crust and use a spatula to evenly spread the mixture. 
Place covered into the fridge for 2-4 hours, before garnishing and serving. 

Can be kept in the fridge covered for 2-3 days, can not be frozen.

Serves 12 slices.

Enjoy. x Zoe

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