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Coconut Crust shredded coconut vanilla almond meal maple syrup coconut oil Chocolate Filling heavy cream milk milk chocolate chocolate sugar vanilla
Viewed: 47 - Published at: 7 years agoIngredients
- Coconut Crust:
- 2 cups shredded coconut
- 1 teaspoon vanilla extract
- 1/4 cup almond meal
- 3/4 cup maple syrup
- 1/3 cup coconut oil
- Chocolate filling:
- 1 cup heavy cream
- 1/2 cup milk (I used 2%)
- 6 ounces milk chocolate, chopped
- 6 ounces dark chocolate, chopped
- 2 tablespoons sugar
- 1 teaspoon vanilla
Method
- Crust:
- Combine all ingredients in the bowl of an electric mixer and mix until combined. Spread coconut mixture in a tart pan or baking dish and refrigerate for 1-2 hours.
- Filling:
- Heat heavy cream and milk in a saucepan over low heat. As soon as the milk starts to simmer and bubble around the sides, remove from heat and stir in chocolate. Once smooth, stir in sugar and vanilla. Pour on top of coconut crust and refrigerate (or freeze) for 2 hours.
