Chocolate Lover's Tart
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 508.4
- Total Fat: 36.2 g
- Cholesterol: 70.0 mg
- Sodium: 43.5 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.8 g
- Protein: 8.2 g
View full nutritional breakdown of Chocolate Lover's Tart calories by ingredient
Introduction
Adapted from the book Clean Food by Terry Waletrs Adapted from the book Clean Food by Terry WaletrsNumber of Servings: 10
Ingredients
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Crust: 2 Cups Pecans, 1 Cup Brown Rice Flour, 1/4 Cup Cocoa Powder, 1/4 tsp Sea Salt, 1/3 Cup Coconut Oil (Book says Canola Oil, but I use coconut), 1/3 cup maple syrup
Filling: 12.5 ounces Firm Silken Tofu, 1/2 Cup Cashew Butter (I just used cashews and a little water in the Vitamix and it blended up perfectly creamy), 1/4 Cup maple Syrup, 1 tsp Vanilla Extract, Pinch of Sea Salt, 1 Cup semisweet dark chocolate chips, 1 2.5 ounce block of chocolate for shaving on top
Directions
Preheat Oven to 350. Lightly oil an 11-inch tart pan.
PREPARE CRUST: Combine Pecans, Rice Flour, Cocoa Powder and Salt in a food processor to make a crumb-like mixture. Add oil and syrup and process to form a moist ball. Place ball in tart pan and press to form crust. Pierce several times with a fork and bake 15 minutes or until lightly browned. Remove from oven and set on wire rack to cool completely.
MAKING FILLING: Whip tofu in food processor until smooth. Add cashew butter, syrup, vanilla and salt and process until well combined. If using cashews instead of cashew butter, I recommend blending them with a little water in a Vitamix blender and then adding the tofu and other ingredients to the blender instead of the food processor. It will blend the whole cashews better. In a small pan over low heat, melt chocolate chips, then add to tofu mixture and blend until combined.
FINISHING: Pour chocolate into cooled tart shell, smooth top with spatula and refrigerate at least 30 minutes. With a chef knife or vegetable peeler, shave chocolate from block, spread evenly over tart and serve. The book calls for 6 ounces of chocolate, but I used only about 2.5 ounces and felt that it was more than plenty. I also think the tart would be good without the extra shaved chocolate on top.
Number of Servings: 10
Recipe submitted by SparkPeople user BRENSTAR.
PREPARE CRUST: Combine Pecans, Rice Flour, Cocoa Powder and Salt in a food processor to make a crumb-like mixture. Add oil and syrup and process to form a moist ball. Place ball in tart pan and press to form crust. Pierce several times with a fork and bake 15 minutes or until lightly browned. Remove from oven and set on wire rack to cool completely.
MAKING FILLING: Whip tofu in food processor until smooth. Add cashew butter, syrup, vanilla and salt and process until well combined. If using cashews instead of cashew butter, I recommend blending them with a little water in a Vitamix blender and then adding the tofu and other ingredients to the blender instead of the food processor. It will blend the whole cashews better. In a small pan over low heat, melt chocolate chips, then add to tofu mixture and blend until combined.
FINISHING: Pour chocolate into cooled tart shell, smooth top with spatula and refrigerate at least 30 minutes. With a chef knife or vegetable peeler, shave chocolate from block, spread evenly over tart and serve. The book calls for 6 ounces of chocolate, but I used only about 2.5 ounces and felt that it was more than plenty. I also think the tart would be good without the extra shaved chocolate on top.
Number of Servings: 10
Recipe submitted by SparkPeople user BRENSTAR.
