Contributing Monkie Chad Sarno
Published on October 22, 2008
Cocao Marble Tart Raw (raw)
Wine Suggestion: **2002, Banyuls, Michel Chapoutier, Roussillon, France
This deep and chocolaty fortified dessert wine is a great alternative to port, with slightly brighter flavors of dried black cherries, orange peel, and cinnamon. It’s natural sweetness and soft mouth feel are a decadent match for the rich but balanced tart.
For the Crust::
2 Cups Pecans, raw
½ TB ‘*Cocopura’ Coconut Butter
¼ Cup Maple Sugar
½ Tsp Sea Salt
1 TB Cinnamon
½ TB Ancho Pepper Powder (or ¼ Tsp Cayenne)
In food processor, blend all crust ingredients until fine minced. Press into a 9 inch fluted tart pan, being sure it is firm in all the edges, set aside. In vita mix continue now to blend all filling ingredients well until smooth folding with a rubber spatula to avoid over heating and for optimum smoothness.
For the Vanilla Butter:
2 Cups Cashews, soaked
½ Cup ‘Cocopura’ Coconut Butter (or other quality Organic Virgin Coconut Oil)
2 Vanilla Beans, scraped
1 Cup Filtered Water, or Coconut Water
¼ Cup Agave Nectar
½ Tsp Sea Salt
Blend all the ingredients in a high speed blender until smooth and creamy.
For the Filling:
½ Cup Raw, Untoasted Almond or Sesame Butter
¼ Cup Date Paste *New Chapter Probiotics dissolved in 1 cup warm filtered water,
½ Cup Agave Nectar
3 TB ‘*Cocopura’ Coconut Butter
1 ½ TB Organic Shoyu or Nama Shoyu
1 Cup Cocao Powder
½ Tsp Chipolte Pepper Powder
1 Vanilla Bean, Scraped
1+ Cup Filtered Water
½ Cup ‘Vanilla Butter’ – see recipe
In a Vitamix or other high speed blender continue now to blend all filling ingredients well until smooth folding with a rubber spatula to avoid over heating and for optimum smoothness.
Continue to assemble the tart by pouring the chocolate into tart crust. Swirl and drizzle vanilla butter on top of torte, and for the ‘marble effect’ using tooth picks, gently swirl in small circles around the whole tart, guiding the vanilla to create a swirl effect.
Store in freezer for service, torte should set firm in an hour. To serve, dust the plate with cocao powder, and serve with Cherry Sorbet.
For the Black Cherry Sorbet:
4 Cups Fresh Black Cherries, Pitted
1 Tsp Black Pepper
¼ Cup Agave Syrup or Yucca Syrup
½ Mandarin Orange, squeezed
Pinch of Sea Salt
Pinch of Freshly Ground Nutmeg
In high speed blender, blend all ingredients until smooth. Either pour in your choice of sorbet maker, following manufacturers instruction, or line a square container with plastic wrap, pour in blended mixture. Freeze, pop frozen block out the following day, slice in strips and put through a single or double gear juicer, with the solid plate for a delicious sorbet!