Enjoy! Because life is too short to deprive the palate!


Dark Chocolate and Raspberry Coconut Tarts

After experiencing quite a lovely dinner at a friend's house a few months ago, I became obsessed with cooking with Coconut- Coconut Oil, Coconut flakes, Coconut milk! She had used the oil to stir-fry vegetables and not only was the flavor amazing, the health benefits are incredible; coconut oil has been used for hair and skin care, weight loss, and as an alternative aid for stress, aging, digestion, liver and kidney disease, even cancer!

I was scanning through some cookbooks recently and came across a sweet and simple recipe for Coconut Tarts. Taking my inspiration from Donna Hay's New Food Fast, I decided to do my best with what I had in my baking cabinet and put my new souffle cups to good use. These treats are dangerously rich and deliciously sweet!

Dark Chocolate & Raspberry Coconut Tarts
  • 2 eggs whites
  • 1/2 cup of Cane Sugar
  • 2 cups Shredded Coconut flakes
  • 1 tsp Vanilla Extract
*Preheat your oven to 350 degrees. In a bowl combine the egg whites, sugar, vanilla, and coconut. Mix well. Using your finger tips press the coconut into the souffle cups (or you can use muffin tins that have been rubbed with butter or sprayed with vegetable oil). The mixture is very sticky so wetting your fingers will help make this process run much more smoothly. You want to press the coconut up against the sides and bottom of the dish (or tin!) making a crust for the chocolate. Bake for 10 minutes, or until the shells turn a light golden brown. 
  • For the Filling:
    • 1 1/4 cup of Dark Chocolate Chips (10 oz)
    • 1 cup Fresh or Frozen Raspberries
    • 1 1/4 cups Cream
*While the Coconut shells are cooking, heat the cream over medium-low in a saucepan. Heat until almost boiling and then turn off the burner. Stir in the chocolate until melted. Fill each shell about 1/3 full with the chocolate. Press 3-4 raspberries into each tart and then fill to the top with chocolate. Place the tarts into the freezer to set for 10 minutes. 

*Sprinkle some coconut shreds on top and serve with a scoop of fresh raspberries and Vanilla Bean ice cream. 

Quick, Simple and a sure fix to any sweet-tooth! You can even use desiccated coconut for a finer, crustier shell.

Enjoy :]

<3 Marea

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