Sunday, December 29, 2013

GF Chocolate Freezer Tart

I served this chocolate tart for two of my Christmas parties this year.  It is very decadent and sweet, but something you don't have to feel guilty about indulging in! This can be served as-is or with some fresh berries on top or homemade whipped cream.  This recipe was adapted from Real Food Forager.

GF Chocolate Freezer Tart

2 c. almond flour
1/4 c. cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
1 egg
1 tsp vanilla extract
3 Tbsp raw honey (preferably local)
4 Tbsp butter, room temperature
Coconut oil, for greasing

2 ripe avocadoes
3 Tbsp raw honey (preferably local)
1/4 tsp stevia
1 large ripe banana
1 tsp vanilla extract
1/2 c. cocoa powder

1. Preheat oven to 325 degrees.

2. Mix together dry ingredients for the crust in a food processor: almond flour, cocoa powder, sea salt, and baking soda.

3. Add egg, vanilla, and honey to food processor and mix until well combined.

4. Cut butter into small chunks and add slowly into food processor.  Mix until butter is well incorporated.

5. Grease a tart or pie pan liberally with coconut oil.  Cut a piece of parchment paper to fit in the bottom of the tart pan and grease on top of the parchment paper as well.

6. Press batter into the tart pan, spreading evenly and up the sides.  When it is well spread, poke a fork every few inches all over the bottom and up the sides of the tart pan.  Bake the crust for 12-16 minutes at 325 degrees, or until lightly browned.

7. Allow crust to cool completely.  If using a tart pan with a removable bottom, carefully remove the tart onto a serving plate.  Place in the freezer for at least an hour.

8. Prepare filling by mixing together avocadoes, honey, stevia, banana, and vanilla in a food processor.  Add in cocoa and finishing mixing, until well combined.


9. Spread filling evenly in the tart.  Place back in the freezer for at least 4 hours to set well. Cut, serve, and enjoy!

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