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Once upon a time I made this Raw Salted Chocolate Cream Tart, ate it all, and you should, too.
1 cup Medjool dates, pitted (if not soft, soak in boiling water 10 minutes)
1/2 cup raw almonds
3/4 cup raw walnuts
4 tablespoons smooth almond butter, such as Gefen Almond Butter
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon Gefen Ground Cinnamon
5 tablespoons Gefen Unsweetened Cocoa Powder
2 tablespoons cacao nibs or chocolate chips
320 milliliters (10 and 1/2 ounces or 1 and 1/3 cups) coconut cream
1 (3- and- 1/2-ounce) bar of 85% dark chocolate, roughly chopped
1/3 cup coconut oil
2/3 cup Medjool dates, pitted
1 teaspoon Gefen Pure Vanilla Extract
large pinch of kosher salt or sea salt
fresh berries
toasted almonds, chopped
raw cacao nibs or chocolate chips
edible flowers
Add the dates, almonds, walnuts, almond butter, sea salt, cinnamon and cacao powder or cocoa powder to a high-speed blender or food processor. Blend until you have a slightly sticky dough that comes together when you press it with your fingers.
Fold the cacao nibs/ chocolate chips into the dough with a rubber spatula.
Press the dough onto the bottom and up the sides of a nine-inch tart pan with removable bottom. Place in the freezer to firm up for 20 minutes and clean out the food processor.
Heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil until melted and smooth.
Add the melted chocolate mixture to the clean food processor along with the dates, vanilla extract, and kosher salt. Process until everything is combined and completely smooth. Your filling should be smooth, silky, and rich.
Remove the tart crust from the freezer and pour in the chocolate filling. Garnish with flaky sea salt and taste for seasonings. Chill the tart in the refrigerator for two hours or until set and firm.
When ready to serve, garnish with berries, chopped toasted almonds, and raw cacao nibs or chocolate chips.
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