Tuesday 15 August 2017

Chocolate Tart (guilt free)

Chocolate Tart

Gluten-free, dairy free, refined sugar free, vegan, paleo

Hands down one of my favourite recipes yet! Its sweet and chocolately enough to feel like you have indulged, yet light on the tummy and easy to digest.



 The base is super crunchy and has a similar taste and texture to a chocolate crackle  (a welcome nostalgic surprise) and the filling is smooth, light and creamy.


Limited ingredients make for an easy recipe. I kept the method simple with the least amount of steps possible so even a beginer could whip this up. The worst part is waiting for the filling to set so you can eat it!






INGREDIENTS:

Base:
1.5 cups of Hazelnut meal
1/4 cup Desicated Coconut
2/3 cup Shredded Cococonut
1 heaped tbsp of raw cacao powder
1/2 cup coconut oil
1/3 cup rice Malt Syrup

Filling:
500ml coconut cream
200grams dark chocolate
Vanilla bean
Pinch of salt
8 medjool dates (pre-soaked and blend smooth in food processor)(optional)
1 tsp coconut oil







METHOD


Base:

Preheat oven to 180°C

Base:
Put dry ingredients together in a large bowl.

Melt coconut oil and rice malt syrup add to the dry ingredients.

Mix together well, then pour into a tart pan and press the crust mixture tightly around the edges and base.

Place in oven for 15mins. Remove and allow to cool before adding filling.



Filling:

Heat coconut cream and vanilla in saucepan, bring to a simmer, turn off heat, place lid and and sit for 7-10 mins

While waiting melt chocolate and coconut oil together.

Pour coconut cream into a bowl, add melted chocolate mix (and blended dates), then whisk until smooth and combined.

Pour into tart base and place in the fridge for 2-3 hours or until set.

Top with berries and chocolate  (because there is no such thing as to much chocolate)


Note: Try not to eat all at once... but you'd be forgiven if you did!

X









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