A tasty 9-inch tart filled with a chocolatey coconut ganache on a coconut and brown sugar crust, all topped off with a vanilla cashew cream sauce. Decadence abound!
ingredients
Crust
Ganache
Vanilla Cashew Cream Sauce
directions
Preheat oven to 350ºF.
To make the crust, combine shredded coconut, coconut oil, and brown sugar in a food processor.
Pulse until mixture is moist and fully combined.
Press coconut mixture into a greased tart pan and bake for 15 to 20 minutes, or until golden.
To make the filling, bring coconut milk to a simmer over medium heat in a small pot.
Remove from heat and whisk in chocolate chips until smooth and completely incorporated.
Pour mixture into the pre-baked crust and refrigerate until the ganache sets.
To make the Cashew Cream, combine cashews, agave, vanilla, coconut oil, salt, and 2 2/3 tablespoons of water in a blender or food processor.
Blend for 5 minutes, until sauce smooth and as thick as pudding.
Refrigerate until assembly.
Once tart has set, slice and serve with a drizzle of the Cashew Cream.