Chocolate Lover's Tart {Gluten-Free, Vegan}

There are so many reasons to love CHOCOLATE, but you must buy the right kind. The greatest nutritional benefits come from raw cacao and dark chocolate (85% cacao or higher), and there is a difference between cacao and cocoa.

Here are three healthy reasons to eat raw, unadulterated, nutritious cacao: 

FLAVONOLS {A potent antioxidant}

Promotes blood flow to the brain.

Supports brain processing speed.

Supports healthy blood pressure levels.

MAGNESIUM {An essential mineral}

Promotes normal blood pressure and a steady heartbeat.

Supports cardiovascular health.

Promotes relaxation and healthy sleep.

OLEIC ACID {An Omega-9 fatty acid}

Fatty acids are vital for everyday health, the heart and overall cardiovascular function.

Chocolate Lover's Tart

I N G R E D I E N T S

For Crust:

2 cups pecans

¾ cup almond flour

¼ cup cacao powder

¼ tsp sea salt

1/3 cup coconut oil, melted

1/3 cup maple syrup

For Filling:

12½ ounces firm silken tofu

½ cup cashew butter

¼ cup maple syrup

1 tsp pure vanilla extract

Pinch sea salt

1 cup dark chocolate chips (dairy free, if you like). For raw chips, use cacao nibs

Small block of dark chocolate or cacao liquor, for shaving on top

D I R E C T I O N S

1. Preheat oven to 350oF. Grease an 11-inch tart pan.

2. In food processor, pulse pecans, almond flour, cacao powder and sea salt until they form a crumbly mixture. Add coconut oil and maple syrup to form a moist ball of dough.

3. Press dough into tart pan to make crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Remove pan from oven and set on a wire rack to cool.

4. Whip tofu in a food processor or blender until smooth. Add cashew butter, maple syrup, vanilla and salt and process well. In a small pan set over low heat, melt chocolate chips (or cacao nibs), then add to food processor and blend to combine.

5. Pour filling into shell, smooth top with spatula and refrigerate at least 30 minutes. With sturdy, sharp knife, shave chocolate from block and scatter evenly over tart. Serve chilled.

 

Recipe adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters

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