Chocolate Coconut Truffle Tart

1. 1

   Preheat the oven to 350 degrees. Line a 9 inch spring form pan with parchment paper. In a food processor, pulse the walnuts, cocoa powder and coconut sugar together until the nuts are ground. Add the melted coconut oil and pulse a couple of times to mix. Scoop the mixture into the prepared pan and gently pat on the bottom to form the crust. Pop it in the oven for 20 minutes. The crust will be soft but will harden a bit as it cools. Set aside while you prepare the filling.

2. 2

   Melt the chocolate slowly over low heat, just until it is mostly smooth. Remove from the heat and stir to finish melting. Set aside to cool just a bit. Stir the espresso powder and hot water together in a small bowl.

3. 3

   Remove the coconut milk from the fridge. Turn the can over and open it. Slowly pour the clear liquid out (save for a smoothie!) and scoop the coconut cream out into a bowl. You should have about 1 cup. With an electric beater, whip the cream on high speed for about 3-4 minutes, until it lightens and is creamy. Add the espresso mix, vanilla and a good pinch of sea salt. Whip the cream on high again for a minute, scraping down the sides. Pour the melted chocolate in and gently fold it into the cream. Pour the chocolate mix into the cooled crust and gently spread it evenly.

4. 4

   Put the pan in the fridge to chill for at least 2 hours before serving. You can prepare it the night before, too. When ready to serve, run a small knife around the edge and pop open the sides. If the top has cracked a bit, don't worry - the coconut will hide it! Place the tart on a serving dish, shower the toasted coconut flakes on top and slice. The crust may remain a bit soft, so use a pie server to gently lift out each piece. I like the tart's texture and flavor after sitting out for about 15 minutes, as it softens just a bit and tastes richer.

* Per serving · 4 servings · Values may vary.

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