2 tablespoons unrefined coconut oil, melted
2¼ cups finely shredded dried (desiccated) coconut
67 grams granulated sugar
½ teaspoon kosher salt
1 large egg white, lightly beaten
1¼ cups roasted salted almonds, roughly chopped
½ cup sweetened and toasted coconut “chips,”
Method of Preparation
Preheat oven to (180°C). Grease a 9x1-inch removable-bottom round tart pan with coconut oil.
In a medium bowl, combine coconut, sugar, 2 tablespoons melted coconut oil, salt, and egg white; mix with your hands until a moldable dough forms. Press dough into bottom and up sides of prepared pan.
Bake until deep golden brown and set, 23 to 25 minutes. Let cool completely on a wire rack.
Spread almonds over bottom of cooled crust in a single layer. Spread Chocolate Ganache over almonds, and smooth top. Sprinkle with coconut chips. Refrigerate until Chocolate Ganache is set and firm, at least 6 hours.
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