Vegan coconut and chocolate tart

Vegan coconut and chocolate tart

Total: 2 hr 36 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 425 kcal
, Fat: 31 g
, Carbohydrate: 30 g
, Protein: 3 g
Coconut macaroons are my absolute favourite biscuit in winter! The consistency and the coconut flavour, in particular, are not just great for tasty biscuits, they're also perfect for a tart base combined with melt-in-the-mouth chocolate ganache. This tart is best served chilled straight from the fridge. And in summer, it can also be decorated with seasonal fruit.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tart base

200 g coconut flakes
100 g icing sugar
½ tsp baking powder
¾ dl soya drink
½ dl agave syrup
50 g vegan butter, soft


350 g vegan, dark chocolate, coarsely chopped
4 dl coconut milk
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Tart base

Mix the coconut flakes, icing sugar and baking powder in a bowl. Add the soya milk, agave syrup and vegan butter, mix to form a sticky dough. Transfer the dough to the prepared tin, press the base and edges down firmly.

To bake

Approx. 16 mins. in an oven preheated to 175°C (convection). Remove from the oven and leave to cool in the tin.


Place the chocolate in a bowl. Bring the coconut milk to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Pour the chocolate ganache over the tart base, cover and chill for approx. 2 hrs.

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