Healthy? Yes! And indulgent, Yes! Of course (like anything) this tart needs to be eaten in moderation but if you are looking for a rich guilt-free dessert, I give this my tick of approval!
This was my birthday cake this year. I served this tart with a side of vanilla bean greek yoghurt (natural yoghurt with 1 tsp of vanilla bean powder + 1 tsp stevia) and grilled cinnamon figs ( figs grilled with cinnamon and xylitol)… and a very large grin on my face. It is the most delicious combo. It was the perfect sweet ending to my birthday.
Each ingredient is so nutritious and the body knows how to better break this kind of sweetness down ( compared to other processed high sugar desserts).
It is to quick to prepare and the ingredients list is nice and simple!
Wheat-free, Gluten- free, Dairy-free!
Almonds are rich source of vitamin E, high quality protein and good fats ( the good fats lower the levels of our bad fats). So amazing for your skin peeps! They are also rich in dietary fiber, B vitamins, essential minerals.
Dates – a natural fruit so of course high in many vitamins and minerals- also high in natural fibres.
Cocoa contains a large amount of antioxidants (flavinoids). Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese and in vitamins such as A, B1, B2, B3, C and E. A superfood I say!
Yields: 5 delicious tart/1 cake small cake (double the ingredients for a larger serving)
- 1 1/2 cups of almonds, soaked for 4-6 hours (The soaking releases the enzyme inhibitors and makes them easier to digest.)
- 1/2 cup of shredded coconut
- 1/3 cup of coconut oil
- 5-6 fresh dates, pitted
- Pinch of Himalayan salt
- 1/2 cup of cacao powder
- 1/4 cup of raw honey, agave, maple syrup
- 1/4 cup of coconut butter or oil
- 1 tsp cinnamon
1. Combine all 5 ingredients of the nut crust in a food processor fitted with the S-blade. Scoop out the crust with a spoon and place mixture evenly inside a 6 muffin tin tray or 1 small fluted cake tin with a removable base (around 20 inch). Press down and place in the freezer while you prepare the chocolate filling.
2. You will need to melt the coconut butter/oil, if it is not already melted. Once the coconut butter/oil is melted, incorporate the cacao powder, honey and cinnamon.
3. Take the tart crust out of the freezer, and pour the filling into each tart. Once the tarts are filled with the chocolate, store the fridge for up to an hour ( keep them in fridge until you serve).
4. Add the last 1/2 cup of nuts into your food processor. Whiz them until they crushed. (These will be used as the tart topping!
5. Take the tarts out the fridge/freezer and top them with the crushed nuts.