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Raw Vegan Chocolate Tart

Beware: This tart is INCREDIBLY rich!!! It is sooo delicious though. Please note that you need a high-speed blender for the filling. Or you can use a not-so-good blender and have it heat up and smoke and melt the coconut oil, and then you can mix it by hand. On a completely separate note, I gotta get a new blender.
Coconut oil is sold at health food stores. It is solid at room tempurature, and has a melting point around 75°F; so, it is easy to liquify.
I'm thinking, though, that I should have just titled this recipe "Chocolate Tart" because I want you to try it and not be turned off by the "Raw Vegan" part. Please, try it, especially if the following terms scare you: raw, vegan, gluten-free, sugar-free.
¾ cup cocoa powder
¾ cup almond flour (also sold at health food stores)
½ cup dark agave nectar
¼ cup coconut oil
pinch of fine sea salt
2 ¼ cups cocoa powder
2 ¼ cups dark agave nectar
1 cup coconut oil
1 teaspoon vanilla extract
fresh fruit for topping, if desired
9-inch pie plate or tart pan, greased with a little melted (with your hands) coconut oil
medium bowl
dry measuring cups
liquid measuring cup
high-speed blender
rubber spatula
liquid measure shot glass
1. In the medium bowl, combine first 5 ingredients with your hands, allowing the warmth from your hands to melt the coconut butter.
2. Spread mixture over bottom and sides of pie plate or tart pan.
3. Refrigerate for at least 1 hour.
4. In the blender, put the remaining cocoa powder, agave nectar, coconut oil and vanilla extract.
5. Blend on high speed until thoroughly combined. Spread over crust in pie plate or tart pan.
6. Cover and refrigrate for at least 3 hours.
7. Top with whipped cream and fruit, if desired.
Yields 1 9-inch pie or tart
© 2009 by Allison Lattman

1 comment:

Anonymous said...

Thank you, thank you for the crust recipe! But I am afraid to try the filling! I think I will just add an avocado based mouse with much less sugar!