When people say to me “yeah, I don’t like chocolate” I think they are deranged and do I need to rethink the friendship? Just kidding (not really……)
These little tarts are rich and velvety, and teamed with their good friend coconut in the macaroon base, they will have all you chocolate lovers wanting to give me high fives next time you see me. I’m not kidding, they are that good.
For the macaroon base…
3 cups of desiccated coconut
3 tablespoons cacao powder
3 egg whites
1/2 cup honey
For the filling…
2 whole eggs
2 egg yolks
1/4 cup plus 2 tablespoons melted coconut oil
Pinch sea salt
1/4 cup honey
1/4 cup cacao powder
4 teaspoons coconut flour
Preheat oven to 140 degrees Celsius.
Mix the base ingredients together in a bowl.
Spoon mixture evenly into 8 loose-based tart pans (mine were 4inch/10 cm diameter).
Press mixture firmly onto base and up sides of pans, keeping an even thickness all round.
Bake for 25 minutes.
Remove and set aside to cool.
While they are cooling, mix eggs, yolks, salt, honey and oil together with electric mixer.
Sift in cacao and combine.
Sift in coconut flour and combine.
Spoon mixture evenly into the 8 macaroon bases.
Bake at 140 degrees Celsius for 12 minutes.
Devour warm or cooled.
Store in fridge (filling goes quite fudgy and delicious in fridge).
TIP- the filling may seem quite jiggly and uncooked after the 12 minutes, but don’t stress, it will firm up as it cools.
By Holly Purdy, InnerFight foodie and coach