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Double Dark Chocolate Coconut Macaroon Tart (vegan, gluten-free, grain-free)

kept byjenellebaur
recipe byOh She Glows
Notes: 

9-12 servings

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Ingredients: 

For the crust:

1 1/4 cups packed pitted Medjool dates (see note)
1 1/4 cups unsweetened shredded coconut
2 1/2 tablespoons ground flax seed
2 1/2 tablespoons unsweetened cocoa powder
1 tablespoon coconut oil
1/4 teaspoon fine grain sea salt, or to taste
1 teaspoon water (if needed to bind the dough)

For the filling:

3 (70%) good-quality dark chocolate bars (300 grams total)
1 (400ml) can full-fat coconut milk, room temperature
4 tablespoons pure maple syrup (or liquid sweetener of choice)
1 teaspoon pure vanilla extract
small pinch fine grain sea salt

Coconut whipped cream (optional):

1 (400ml) can full-fat coconut milk, chilled overnight
1 tablespoon pure maple syrup (or liquid sweetener of choice)

For the garnish:

1/2 cup toasted large flake coconut, flaked sea salt, leftover coconut whipped cream (optional)


 

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