Ingredients:

For the Crust

• 1 cup unsweetened shredded coconut

• 250g Macadamia nuts

• 150g Brazil nuts

• pinch of salt

• 2 tbsp/30g Maple syrup
   

For the Coconut Milk Ganache

• 1 cup/240ml full fat coconut cream

• 12 oz/280g bittersweet chocolate, finely chopped (I used Lindt 70%)

• 1 tsp vanilla extract
   

For the Topping

• 1/2 cup/40g unsweetened coconut flakes

• ½ cup/68g raw macadamia nuts, coarsely chopped

• a pinch of sea salt
   

Instructions

Make Tart sShell:

1. Preheat oven to 160 degrees. In a food processor, process the macadamias and brazil nuts until they are a coarse flour. Add the salt and shredded coconut until finely ground. Add maple syrup to nut and coconut mixture, pulse until coarse crumbs form .
   
   Note: my mixture was on the wet side but if yours needs extra moisture you can add melted coconut oil 1 tsp at a time. You want it to clump together when squeezed with your fingers similar to a cheesecake base.
    

2. Transfer dough to a greased 9-inch tart pan (or cheesecake tin) with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
    

3. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
    

4. Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
   
   Make the Ganache

5. Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
   
   Assemble

6. Pour chocolate into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.