Double Dark Chocolate Tart (Paleo)

If you're just getting started on your [a;ep 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 pre-paleo. 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

• 1 + 1/3 cup of organic shredded coconut
• 1 cup of dried, pitted dates
• 2 tablespoons of organic cacao powder

For the Filling

• 1 medium-large sized organic yam, peeled
• 1 + 1/3 cup of dried, pitted dates
• 1/2 cup of organic cacao powder
• 1 + 1/4 cup organic coconut milk
• 1/4 cup of Great Lakes Gelatin
• 2 tablespoons of organic coconut oil

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!