Coconut Chocolate Tart
This recipe is so perfect for the upcoming holiday of Passover and also for Easter. The beauty of this decadent dessert is in its simplicity and it's gluten, egg, nut, dairy, sesame and soy friendly. Enjoy!
1 cup coconut flour (you can use almond flour or regular flour though you may need a bit more regular flour. While I haven't tried matza cake meal-you probably could but again it may not be 1:1 sub).
1/3 neutral tasting oil
3 tbsp honey (or maple syrup if you are vegan or just like maple syrup better)
8 oz chocolate (we used chocolate chips)
2/3 cup milk of choice (we used coconut-you can use Pareve dairy creamer if you want to use this for seder and don't want to use dairy, or don't like coconut milk)
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Pour coconut flour into a bowl and add the oil and honey. Using a fork combine all the ingredients until they are blended (it should have a crumbly consistency but able to hold together)
Press dough into a 9 in cake pan, or square cake pan if you prefer. We used a springform pan. I would definitely line the cake pans with parchment paper so it's easy to cut. We also have cut these into square bites and they look lovely with the layering.
Bake for 12 minutes until golden brown.
Once shortbread is out of the oven and cooling. Pour chocolate chips, milk and vanilla into a bowl and microwave in 30 second increments until the chocolate is smooth and melted completely.
Pour chocolate mixture over the crust and place in the fridge for 4 hours until firm and set. If you need to rush the process you can move it into the freezer if need be.
Check out our recipe video on youtube!