Please see my last post for an explanation or if you don’t have time, basically a friend asked me to cook something that came under the banner of both Paleo and Clean Eating. I wanted to make a dessert too, to show that even a treat doesn’t have to be laden with sugar and white flour!
I hope you enjoy!
This original recipe has been adapted from Our Paleo Life. Please give me a shout out if you go over to visit them!
Raw Walnut Chocolate Tart
Ingredients
2 small tart tins roughly 10- 15cm across
Crust
1 cup of nut flour.
(I used walnuts as I had them in the cupboard but use any nut you like (except peanuts). Whiz them in a blender until they are very crumbly and a bit flour like. Not too long though or they will turn into butter!!)
2 tsp Raw Cocao
3 Tbsp Coconut Oil, melted (20sec on the microwave)
1 Tbsp Pure Maple Syrup (or Rice Malt Syrup for Fructose Free!)
⅛ tsp Sea Salt
Filling
3 Tbsp Coconut Oil
4 Tbsp Coconut Milk
3 Tbsp Maple Syrup (Or Rice Malt Syrup)
6 Tsp Raw Cacao Powder
½ tsp Pure Vanilla Extract
2 tsp Raw Cocao
3 Tbsp Coconut Oil, melted (20sec on the microwave)
1 Tbsp Pure Maple Syrup (or Rice Malt Syrup for Fructose Free!)
⅛ tsp Sea Salt
Filling
3 Tbsp Coconut Oil
4 Tbsp Coconut Milk
3 Tbsp Maple Syrup (Or Rice Malt Syrup)
6 Tsp Raw Cacao Powder
½ tsp Pure Vanilla Extract
Method
Crust
In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
Divide mixture in half and press evenly into the bottom and sides of the prepared tart tins.
In a medium bowl, add all crust ingredients and stir with a fork until evenly combined.
Divide mixture in half and press evenly into the bottom and sides of the prepared tart tins.
Filling
Heat coconut oil, coconut milk, and maple syrup together in the microwave until the coconut oil has melted. I did two bursts of 30 seconds.
Whisk in the cocoa powder until smooth and glossy.
Whisk in the vanilla just until combined.
Pour the filling mixture evenly between the 2 prepared tart tins.
Place the tarts in the fridge for 1 hour or until they are set (mine didn’t take that long :D)
Garnish with some berries, stir together some coconut cream and vanilla essence and pour over the top.
Heat coconut oil, coconut milk, and maple syrup together in the microwave until the coconut oil has melted. I did two bursts of 30 seconds.
Whisk in the cocoa powder until smooth and glossy.
Whisk in the vanilla just until combined.
Pour the filling mixture evenly between the 2 prepared tart tins.
Place the tarts in the fridge for 1 hour or until they are set (mine didn’t take that long :D)
Garnish with some berries, stir together some coconut cream and vanilla essence and pour over the top.
Enjoy!
I found my tarts were a little bit… tart, or had that bitterness that very dark chocolate does. If you are not a fan of that bitterness, or you are an absolute sugar lover then I recommend you add a bit more maple syrup (rice malt syrup) and vanilla essence!
Happy Cooking (from Scratch!)
Erica xx
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