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chocolate macaroon tart

Chocolate Macaroon Tart

5 from 1 vote
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Servings: 12 servings
Calories:

Ingredients  

For the Macaroon Crust:

  • 2 ¼ cups shredded sweetened coconut
  • 2 egg whites
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Filling:

  • 1 9oz. bag dark chocolate chips - I use Enjoy Life dairy free & vegan chips
  • ½ cup coconut oil
  • ¼ cup creamer of choice - I use So Delicious dairy free vanilla flavored creamer
  • 1 teaspoon vanilla extract
  • ½ teaspoon espresso powder
  • ½ teaspoon kosher salt - (less if using fine grain salt)
  • 1 cup almond flour
  • 5 eggs
  • 1 cup sugar
  • berries & dairy free whipped topping for serving - *optional

Instructions

  • Preheat oven to 325 degrees. Line bottom and sides of an 8 inch springform pan with parchment and coconut oil.
  • In a medium bowl, combine all crust ingredients with a large spoon. Press mixture into the bottom of a lined and oiled springform pan.
  • Bake the crust for 15 minutes. The edges should be browned just a little. Remove and let cool while you prepare the filling.
  • In a microwave safe bowl, combine chocolate chips, coconut oil, dairy free creamer, espresso powder and salt. Heat in microwave for 1 minute and stir until chips are melted and ingredients are combined and smooth. Set aside.
  • In a large mixing bowl or the bowl of your stand mixer, whip eggs, sugar and vanilla until foamy and pale yellow. Turn the speed down and gradually add the almond flour, then the chocolate mixture. Mix until fully combined.
  • Pour batter into the crust. Return to the oven and bake until just set in the center. Approximately 35-45 minutes. Be careful not to over bake or it can become dry and crumbly.