Top down picture of Dark Chocolate, Coconut & Macadamia Nut Tart by Bakerita


It’s the Holiday Season and baking is in full swing.  As much as we love all the incredible Christmas cookies out there, sometimes you need a slightly more decadent dessert to complete a nice meal.  We are grateful to Rachel of the Bakerita for sharing her dark chocolate coconut and macadamia nut tart recipe with us.  Doesn’t it look incredibly yummy?  We are big fans of Rachel and were thrilled to interview her on our podcast (listen here).  She told us all about how she fell in love with baking early on and details about her journey into the world of blogging and preparing gluten-free, dairy-free, and refined sugar-free desserts that taste as good or better than their sugar-filled counterparts.  Give her episode a listen and find a few yummy treats to try.



Dark Chocolate, Coconut, & Macadamia Nut Tart


This tart is incredibly rich, creamy, and satisfying plus it’s impressive looking.  If you’re on the lookout for something to wow a crowd of friends and family, this is it.  Most tarts are intensive and time consuming to prepare but you’ll be glad to know this one is simple and fairly quick.  You’ll definitely want to add it to your list of desserts to try this season.  Guests will never suspect that it’s gluten-free, refined sugar-free, vegan, and paleo.  

The crust is an almond and coconut blend with a nice tender yet textured consistency that pairs beautifully against the rich and velvety chocolate filling.  Add toasted hazelnuts and coconut and you’re in business.  We know you’ll enjoy adding this recipe to your arsenal.  Make sure to visit Rachel’s blog Bakerita for more wholesome and delicious baked good recipes.  She’s also been branching out into the savory and killing it.  You’ll want to check out her arugula pesto pasta, broccoli chickpea curry, and her award-winning paleo chili.  


Top down pictures of Dark Chocolate, Coconut & Macadamia Nut Tart by Bakerita


Dark Chocolate, Coconut & Macadamia Nut Tart (gluten-free, paleo + vegan)
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Yield: 12 slices

Dark Chocolate, Coconut & Macadamia Nut Tart (gluten-free, paleo + vegan)


    For the crust:
  1. 1.5 Cups almond flour
  2. ½ Cup unsweetened shredded coconut
  3. 2 Tbls maple syrup
  4. 2 Tbls coconut oil (melted)
  5. ¼ tsp kosher salt
    For the chocolate ganache:
  1. 8 oz dark chocolate (finely chopped)
  2. ⅔ Cup canned coconut milk (full-fat)
  3. ¼ tsp kosher salt
    For the topping:
  1. ½ Cup raw macadamia nuts (coarsely chopped)
  2. ½ Cup unsweetened coconut flakes
  3. A pinch of sea salt


  • For the crust:
  • Preheat the oven to 350F and grease a 9-inch tart pan with a removable bottom
  • In mixing bowl, combine the almond flour and shredded coconut
  • Melt together coconut oil and maple syrup, stir in the salt
  • Combine the melted mixture with the almond flour and coconut
  • Mix until it comes together and sticks together when pinched between your fingers
  • Transfer dough to the prepared pan
  • Using a measuring cup or your fingers, evenly press dough in bottom and up sides of the pan
  • Bake the crust until golden and firm, about 12-15 mins
  • Transfer to a wire rack and let cool completely
  • After the crust is out of the oven, spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 5-8 mins)
  • Set aside and let cool
  • Meanwhile, place finely chopped chocolate in a large bowl
  • In a small saucepan, bring the coconut milk to a boil
  • Pour hot coconut milk over chocolate and let stand 1 min than stir until smooth and creamy
  • Stir in salt
  • Pour warm chocolate mixture into cooled tart shell.
  • Lightly sprinkle toasted macadamia nuts and toasted coconut on the top. Sprinkle with a pinch of flaky sea salt, if desired.
  • Chill for at least two hours or until set, and enjoy
    Leftovers will store tightly sealed in the refrigerator for up to 1 week, or in the freezer for longer-term storage.
    Recipe adapted from Gourmande In The Kitchen



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