Dark chocolate and coconut no-bake vegan tart made with copra's freeze dried coconut meat

Dark Chocolate and Coconut No-Bake Vegan Tart


Dark chocolate and coconut no-bake vegan tart made with freeze dried coconut meat

Ingredients


Photo of the no-bake vegan coconut tart and copra's freeze dried coconut meat

Instructions

Step 1. To a food processor add Copra’s freeze dried coconut meat, coconut oil, 1 tsp vanilla extract, 1 oz coconut nectar and almond flour. Blend it well until everything is homogeneously combined.
Step 2. Place the crust into a silicone mould. Use the back of a spoon or cup to even out the crust.
Step 3. Let the crust rest in the freezer for 10 minutes.
Step 4. To a pan over medium heat add the coconut milk, 1 oz coconut nectar, the cacao powder and 1 sip vanilla extract.
Step 5. Bring the milk to a boil, then add the agar agar. Whisk constantly for 1 minute.
Step 6. Pour the chocolate mixture over the frozen coconut crust. Let it rest in the fridge to 2 hours or overnight.
Step 7. Garnish with coconut flakes and more of Copra’s freeze dried coconut meat.

Closed up dark chocolate and coconut tart

Watch the step by step video below 


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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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