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Saturday, April 5, 2014

Double Dark Chocolate Tart (Paleo)

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Have you ever prepared a dessert or meal for someone that included an ingredient you had an aversion to? It ain't easy. I made this tart for my family last week, and it was almost impossible for me to not taste it. Which was frustrating, because I didn't know if it was sweet enough, or the right texture. However, I'm happy to say that it got my husband and toddler's seal of approval (it only lasted 1 day in the refrigerator). I also gave my father-in-law a slice for his birthday, and he compared it to Olive Garden's Black Tie Mousse Cake! I was happy to be able to treat my friends and family to something delicious, and it really is a breeze to make! 

If you're just getting started on your Primal journey and struggling with sweets, I recommend this. It's simple, quick, and inexpensive to make. I actually think that preparing this tart was far simpler than any "conventional" cake or tart I made "back in the day." I made this crust recipe a few months ago, and it's essentially the same as the one used in The Best Ever Lemon Tart (<< AIP).




     Ingredients

For the Crust

For the Filling

Crust 

1. Preheat oven to 325. Start by softening your dates- for both the crust and filling. If you're short on time, just steam them for 5-7 minutes. If not, you may soak them in water overnight. 

2. In a food processor, or high speed blender (I used the Oster Versa), blend the shredded coconut for the crust. Continue blending until you have an oily paste. To achieve this, you may have to stop and scrape the sides of your blender a few times. Now, add your softened dates to the blended coconut. The oil content of shredded coconut can vary, so if you find that your mixture is too oily, you can add shredded coconut or coconut flour in increments of 1 tablespoon until the consistency is right. Press this mixture into a pie dish, or spring form. Bake for approximately 20-25 minutes, or until crust starts to brown on the edges. 

Filling

1. Start by preheating oven to 325. Peel the yam, and cut into 1/4" - 1/2" cubes. Toss the cubes with 1 tablespoon of softened coconut oil, and roast in the oven for about 30 minutes 
(or until fork tender). You may complete this step while your crust is baking. 

2. Once the yam has been cooked, add it and the remaining ingredients to a blender or food processor. 

3. Pour chocolate filling into your dish on top of your crust, and refrigerate. Refrigerate for 3-4 hours to allow the filling to thicken and "set". 


Enjoy!





3 comments:

  1. Have you ever tried this with carob powder instead of cacao? Would it work and still taste nice...? I'm on Autoimmune Paleo diet and can't have cacao but haven't yet tried carob myself.
    Thanks Minna

    ReplyDelete
  2. Hello! How many would this serve and what size baking dish should be used? I need a dairy, egg and nut free chocolate dessert for a small crowd and this recipe looks good! Thank you :)....Colleen

    ReplyDelete
    Replies
    1. Colleen- I think this should serve about ten people. I used a non-stick springform pan for this, with a diameter of about 10 inches. You could use a wider one, and it wouldn't be as deep.

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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.