You should try these.. I wasn’t sure when I first took them out of the fridge, but there’s something about them that make you come back for more. And it’s ok!! They’re full of raw, nutritious ingredients, so eat the whole tart!
They are dark, rich, and creamy! On my first try I made the peanut butter. It was a quick assembly and enjoyed in a couple hours after setting in the fridge. Yum!
This recipe is adapted from Karen Dudley’s original. Thanks Karen! She has been on a mission since she’s been off of refined sugars for the past year. Her goal is to make the same delicious desserts she used to indulge in, but in the healthiest way possible! I tasted her version first, which was with raw cacao powder. I would say I enjoyed hers better than mine (pictured). But the darkness from the carob powder was delicious too!
Raw Chocolate Tarts
Makes 4 Tarts
Crust:
1 cup gluten free almond flour
2 pinches of Himalayan salt
4 tablespoon raw cacao powder, or Carob was good too.
4 tablespoon coconut oil (warmed to a liquid)
4 teaspoons coconut sugar (or raw honey)
For the crust, combine all ingredients in a medium bowl using a whisk. Stir until well mixed and slightly sticky. I used my VitaMix to make the almond flour, but you can purchase the flour from your local health store.
Pour batter into a 3.5″ to 4″ tarte pan and press the crust down using your fingers or a spatula.
Place in the refrigerator to solidify while you are making the filling.
Mint Chocolate Filling:
6 tablespoons coconut oil (warmed to a liquid)
2 tablespoon canned coconut milk
4 tablespoons coconut nectar, or raw honey
2/3 cup raw cacao powder, or carob powder
1/2 teaspoon mint extract
- or -
Peanut Butter Cup Filling:
6 tablespoons coconut oil (warmed to a liquid)
2 tablespoon canned coconut milk
4 tablespoons coconut nectar, or raw honey
2/3 cup raw cacao powder, or carob powder
4 tablespoons organic peanut butter
Choose one of the filling options above and combine all ingredients in a medium bowl. Using a whisk mix all the ingredients for your filling. The filling should turn out thick and smooth.
If making the mint chocolate tart, pour all of the filling into the cooled tart crust and spread filling evenly.
If making the peanut butter tart, place the peanut butter onto the cooled tart crust and spread evenly. Pour the rest of the chocolate filling on top and spread evenly. (You may have some leftover chocolate filling…make chocolates!) LET COOL 30 minutes in the fridge.
Notes:
I used carob power this first time. It came out really dark, but everyone LOVED the flavor. It had more coffee notes than chocolate. We used Trader Joe’s crunchy peanut butter, which added a good crunch. Enjoy!!!
About Rachel Brewer
I am a daughter, sister, wife, mother, and friend. My journey is to find balanced health in my life spiritually, emotionally, and physically. Reaching out to others through the sharing of information and encouragement through daily life and my website www.puregoodness.net.
