Contributing Monkie GreenChef Staff Monkies
Published on September 20, 2008
This Chocolate Tart is super rich and creamy. It is very firm and solid and yet melts in your mouth. It’s hard to tell there is no dairy in it. It is not a totally raw desert, but it can be made to be through some simple modifications. I really like the little bit of dark bittersweet chocolate in it and I used Dagoba New Moon bars. At 2oz each I used 2 of the bars and melted it in a saucepan. If you have a double broiler that will work even better. You can instead substitute the chocolate with raw cacao butter and raw cacao powder. However since I have not tried that version for it I can only guess as to the quantities of those replacement items. I’d say about 2oz cacao butter and 1/4 cup powder. Feel free to play around with it and test different quantities. You can also replace the maple with agave if you wish.
Dark Chocolate Tart (raw friendly)
Makes 1 9-inch Tart
For the Crust:
2 Cups Dried Coconut Shreds
1 Cup Maple Sugar
2-3 TB Hot Water
1/3 Cup Virgin Coconut Oil
1 Tsp Vanilla Extract
1/4 Tsp Sea Salt
Step 1 Mix all of the ingredients in a bowl with a spoon until well mixed.
Step 2 By hand scoop it into a 9 inch Tart Pan and press it into the bottoms and the sides. Place the Tart Pan in the fridge while preparing the filling for it to harden the crust.
For the Filling:
2 Cups Young Coconut Meat
1 Cup Virgin Coconut Oil
1 Cup Maple Syrup
1/2 Cup Maple Sugar
3/4 Cup Cocoa Powder
4 oz. Dark Bittersweet Chocolate
1 TB Vanilla Extract
1/4 tsp Sea Salt
Step 1 Blend all the ingredients except the chocolate until smooth. Leave in the blender while you prepare the chocolate.
Step 2 Slowly melt the chocolate on low heat on the stove. When there are a few pieces of unmelted chocolate left, remove it from the heat and let the rest slowly melt to slowly lower the temp.
Step 3 Turn the blender on again and while it is going, slowly drizzle the melted chocolate in to incorporate with the rest of the ingredients.
Step 4 With a spatula, scoop and spread the mixture into the hardened crust. Place in the fridge and chill for 4-6 hrs or overnight.