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
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.