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thermomix coconut chocolate tart

Coconut Chocolate Tart

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16

This super tasty gluten free Coconut Chocolate Tart is the perfect alternative to a naughty dessert. It is made of a coconut macaroon tart shell and super easy to prepare using your Thermomix.

 Christmas time has officially begun and because we are going to be indulging a lot over the next month, I thought of a dessert on the lighter end. The filling is a super tasty avocado chocolate mousse that is prepared in seconds and the tart shell is made of coconut macaroon mixture. 

Such a clever combination and if you want to make this as a Christmas dessert for a party, you can also fill each mixture into individual ramekins. I actually put some homemade macarons on top just to make it extra fancy. If you feel like that as well, you can find the recipe here.


Coconut Chocolate Tart

  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 180 g caster sugar
  • 300 g desiccated coconut


  • 2 ripe avocados pitted
  • 12 dates pitted
  • 40 g agave nectar you could use coconut nectar or rice malt syrup
  • 400 g coconut milk
  • 80 g cocoa powder
  • 2 tsp vanilla extract

Topping (optional)

  • 8 Macarons
  • 40 g Coconut shavings


  1. Preheat the oven to 190°C / 170°C / Gas Mark 6.
  2. Insert the butterfly whisk attachment. Place the egg whites and cream of tartar in the mixing bowl. Whisk 3 Min. / 37°C / Speed 3.5. Scrape down. Whisk again 3 Min. / 37°C / Speed 3.5. While whisking, slowly add in the caster sugar through the lid one teaspoon at a time. Leave at least 5 seconds between each teaspoon. Remove the whisk attachment. Add the desiccated coconut and mix 30 Sec. / Speed 2.5. Scrape down and mix again 30 Sec. / Speed 2.5. You may have to help with your spatula a bit as the mixture is very tough.
  3. Fill the mixture into a 24cm loose bottom tart tin and press down the mixture against the bottom and the edges. Line with greaseproof paper and fill with baking beans.

  4. Bake in the oven for 10 minutes, then remove greaseproof paper and baking beans and bake again for 15-20 minutes until very lightly golden and baked through. Remove and leave to cool.
  5. Meanwhile, for the filling, place the avocados, dates, agave nectar, coconut milk, cocoa powder and vanilla extract in the mixing bowl. Blitz 30 Sec. / Speed 7. Scrape down. Blitz again 10 Sec. / Speed 7.
  6. Pour the mixture over the cooled tart tin and leave to cool in the fridge. Just before serving you can decorate the tart with macarons and some coconut shavings. Enjoy!
Nutrition Facts
Coconut Chocolate Tart
Amount Per Serving
Calories 305 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 17g106%
Sodium 26mg1%
Potassium 425mg12%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 17g19%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 3.1mg4%
Calcium 21mg2%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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