Heavenly Chocolate Tarts
My version of Hail Merry® tart
2 oz 100% baking chocolate bar (unsweetened)
2 tbsp organic virgin coconut oil
3 tbsp raw local honey
First melt and mix the above ingredients in double boiler on medium heat (small pot with boiling water on bottom, thick glass bowl on top). You can also opt to stir the honey in after melting the cocoa bar and coconut oil together and letting it cool a bit to preserve nutrients in honey (instead of adding the honey while the glass bowl is still on the boiling pot). Then spare about a cup of this mix in a separate glass bowl, let it cool a bit and refrigerate it until solid.
Then mix in the following ingredients with what remains in the double boiler:
1/3-1/2 cup almond flour
Fresh ground sea salt (1/4 to 1/2 teaspoon)
Also refrigerate this batch until solid after letting the thick glass bowl cool down to about room temp. Later combine the two batches once they're solid cold. The latter batch makes the outside crust, while the former batch forms the inside chocolate.
You can also add a layer of almond butter between these two batches.
*****
The version of the same tart from:
glutenfreedomny.blogspot.com/2013/07/raw-dark-chocolate-tart.html
I personally like to make them in a mini muffin pan so that they are in bite size portions, instead of the regular small tart pans that would be comparable to what you would find in the store.
This recipe has 5 basic ingredients:
Coconut Oil, being the star ingredient here,
almond flour/meal (which I make myself by just grinding down blanched slivered almonds in the food processor),
cocoa powder,
organic maple syrup, and
sea salt.
Coconut Oil will liquefy once warmed, or in warm conditions. This is the main reason why I store my chocolate tarts in the refrigerator. If you don't do this, they will melt. Although, they still will taste great, they will become a little more messy to handle.
Raw Dark Chocolate Tart
Crust Ingredients:
1 cup almond flour/meal, finely ground
2 tablespoons cocoa powder
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon organic maple syrup (or raw honey) (optional for a sweeter crust. I did not use it.)
With a fork in a medium sized mixing bowl, mix together the almond flour/meal, cocoa powder, and sea salt. Then add in the coconut oil, and agave nectar until well combined. The mixture should be like a thick paste.
Then, scoop out about a half of a tablespoon of the mixture and drop it into the mini muffin tray. You should be able to get about 15 or 16 out of this recipe. After you have filled as many of the tray openings as you can with the crust mixture, put the pan into the refrigerator to let the mixture set up a bit while you make the filling.
Chocolate Filling Ingredients:
3 tablespoons of coconut oil, warmed to a liquid
2 tablespoons of organic maple syrup (or raw honey)
1/3 cup cocoa powder
In a small bowl, mix together all ingredients until smooth.
Now, take your muffin tray back out of the refrigerator (they should look a bit more solid then they did before). With your thumb, push down in the center of each one pushing the mixture to the sides making your crust, and a hole for you to pour your filling into.
With a teaspoon, start pouring the filling into the tart crusts. Once you have filled each one, place the tray back into the refrigerator for about 30 minutes to set.
After the tarts have set, you can remove them carefully from the muffin pan with a fork or something thin like a frosting spatula, and place them in a single layer in an air tight container. Remember, keep these tarts stored in the refrigerator at all times since the coconut oil will melt at room temperature leaving you with a delicious, yet chocolatey mess.
Enjoy them one at a time, or a few at a time...either way, your body will thank you for this delicious, healthy treat that will only taste sinful!
Enjoy!
Makes 16 tarts.
This recipe is grain-free and vegan.
*****
Serve with almond butter and/or fresh berries and fruits such as peaches, mangoes, apricots, nectarines, etc.
Bon appetit!
Praise be to the Generous Bountiful Provider who offers us these nutritious and tasty foods from dumb plants, tasteless earth and ignorant water. Alhamdulillah (all praises belong to the One God)
For more Primal food recipes and on why I was convinced Paleo/Primal is the best life-long diet
2 oz 100% baking chocolate bar (unsweetened)
2 tbsp organic virgin coconut oil
3 tbsp raw local honey
First melt and mix the above ingredients in double boiler on medium heat (small pot with boiling water on bottom, thick glass bowl on top). You can also opt to stir the honey in after melting the cocoa bar and coconut oil together and letting it cool a bit to preserve nutrients in honey (instead of adding the honey while the glass bowl is still on the boiling pot). Then spare about a cup of this mix in a separate glass bowl, let it cool a bit and refrigerate it until solid.
Then mix in the following ingredients with what remains in the double boiler:
1/3-1/2 cup almond flour
Fresh ground sea salt (1/4 to 1/2 teaspoon)
Also refrigerate this batch until solid after letting the thick glass bowl cool down to about room temp. Later combine the two batches once they're solid cold. The latter batch makes the outside crust, while the former batch forms the inside chocolate.
You can also add a layer of almond butter between these two batches.
*****
The version of the same tart from:
glutenfreedomny.blogspot.com/2013/07/raw-dark-chocolate-tart.html
I personally like to make them in a mini muffin pan so that they are in bite size portions, instead of the regular small tart pans that would be comparable to what you would find in the store.
This recipe has 5 basic ingredients:
Coconut Oil, being the star ingredient here,
almond flour/meal (which I make myself by just grinding down blanched slivered almonds in the food processor),
cocoa powder,
organic maple syrup, and
sea salt.
Coconut Oil will liquefy once warmed, or in warm conditions. This is the main reason why I store my chocolate tarts in the refrigerator. If you don't do this, they will melt. Although, they still will taste great, they will become a little more messy to handle.
Raw Dark Chocolate Tart
Crust Ingredients:
1 cup almond flour/meal, finely ground
2 tablespoons cocoa powder
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon organic maple syrup (or raw honey) (optional for a sweeter crust. I did not use it.)
With a fork in a medium sized mixing bowl, mix together the almond flour/meal, cocoa powder, and sea salt. Then add in the coconut oil, and agave nectar until well combined. The mixture should be like a thick paste.
Then, scoop out about a half of a tablespoon of the mixture and drop it into the mini muffin tray. You should be able to get about 15 or 16 out of this recipe. After you have filled as many of the tray openings as you can with the crust mixture, put the pan into the refrigerator to let the mixture set up a bit while you make the filling.
Chocolate Filling Ingredients:
3 tablespoons of coconut oil, warmed to a liquid
2 tablespoons of organic maple syrup (or raw honey)
1/3 cup cocoa powder
In a small bowl, mix together all ingredients until smooth.
Now, take your muffin tray back out of the refrigerator (they should look a bit more solid then they did before). With your thumb, push down in the center of each one pushing the mixture to the sides making your crust, and a hole for you to pour your filling into.
With a teaspoon, start pouring the filling into the tart crusts. Once you have filled each one, place the tray back into the refrigerator for about 30 minutes to set.
After the tarts have set, you can remove them carefully from the muffin pan with a fork or something thin like a frosting spatula, and place them in a single layer in an air tight container. Remember, keep these tarts stored in the refrigerator at all times since the coconut oil will melt at room temperature leaving you with a delicious, yet chocolatey mess.
Enjoy them one at a time, or a few at a time...either way, your body will thank you for this delicious, healthy treat that will only taste sinful!
Enjoy!
Makes 16 tarts.
This recipe is grain-free and vegan.
*****
Serve with almond butter and/or fresh berries and fruits such as peaches, mangoes, apricots, nectarines, etc.
Bon appetit!
Praise be to the Generous Bountiful Provider who offers us these nutritious and tasty foods from dumb plants, tasteless earth and ignorant water. Alhamdulillah (all praises belong to the One God)
For more Primal food recipes and on why I was convinced Paleo/Primal is the best life-long diet
