Natural Chocolate Gluten Free Tart
Hello chocolate lovers! Wondering how to fit chocolate into a healthy diet? The answer is:
Don't buy chocolate, but make it yourself!
Yes you heard me well. Just have a look at the amount of sugar that store-bought chocolate has, even dark chocolate. That's the problem, not chocolate itself.
Photo by Ismael Trevino on Unsplash
Cacao actually has an incredible amount of nutrients that are good for you.
I'll show you a recipe that it's super easy and you can use as a test to prepare your natural chocolate with only 3 ingredients:
Raw cocoa powder
Coconut Oil
Coconut Sugar
I love preparing delicious desserts as a way to celebrate my family members, friends and people around me however since I became more and more conscious about my health I have been looking for ways to avoid refined sugar. I noticed that my skin, energy level and appetite are so much more balanced!
This recipe is a great solution to please both your sweet tooth and need for nutrient food. The beautiful thing is that it will not only please your own. But also people around you. I should ask my husband to give a testimonial.
Have fun with this recipe!
Ingredients (makes 8 servings)
For the Filling
40 gr cocoa powder
3 tbsp coconut oil
2 tbsp coconut sugar
100 ml coconut milk (or more if you want more creamy)
300 gr block silken tofu
For the Crust
150 gr Dates (soaked in water for 1 hour)
120 gr Almonds
100 gr Oats Gluten-free
2 tbsp coconut oil
Making the Natural Chocolate Tart
1 hour before preparing the tart, leave the dates to soften in lukewarm water.
First turn up the oven to 180 C and start by preparing the raw crust. Take the dates from the water bowl and remove the seeds. If you have a powerful food processor, place all ingredients together and mix until you get a homogeneous raw ball. If you use a small mixer, process the ingredients in different batches: first ground the almonds, then the oats and place in a bowl. Second, blend the dates with the oil.
Mix well all the crust ingredients and use it to create the base of the raw tart: distribute evenly the dough to cover a round tin (covered in baking paper). Cook the crust in the oven for about 15 minutes. Then let it cool down.
In a saucepan, place the cocoa powder with the sugar and the coconut oil. Mix with a spatula, then add the coconut cream and stir until homogeneous. Place over low hear and warm up the chocolate cream. When warm, add the silken tofu. Mix when will the spatula until smooth. Remove from the heat. If the cream presents some tofu lumps, use a hand mixer to create a perfectly smooth cream. Leave to rest for 5-10 min to cool down.
Pour the cream onto the baked crust and as soon as it reaches room temperature, place in the fridge for about 2 hours.
Serve cut in slices. The taste is so incredible that it doesn't need topping!
TIPS: Keep in the fridge for max 3 days, you can store in the freezer up to 2 weeks. I usually freeze individual slices in small containers, so I can simply take it our of the freezer 15-20 min before I want to have a treat.
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Have you tried it? Do you have any suggestions? Leave your comment!
