Saturday, April 17, 2010

More RAW Desserts

Dark Chocolate Peanut Butter Tarts compliments of Click here for yummy gorgeous pics of this dessert.
Makes about 4-5 5” tarts; mine made 6, or one large 9" torte

For the Crust:
1 c almonds
½ c Cacao Powder (can use cocoa powder)
¼ C virgin Coconut Oil
¼ C raw Sucanat sugar (organic evaporated cane sugar; healthfood store)
2 T Maple Syrup
2 T Cacao Nibs (healthfood store)
2 t Vanilla Extract
1/8 t Sea Salt

Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.

Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.

Step 3 Line your tart pans w saran wrap and then on top of it, gently press the crust mixture into the bottom and sides

Step 4 Place them in the freezer while you prepare the fillings

For the Chocolate Filling Layer:
1 c Young coconut meat (healthfood store or Asain Market)
¼ c Virgin Coconut Oil
2/3 c maple syrup
½ C Agave Nectar
8 oz. Dark Bittersweet Chocolate (Greens & Blacks)
¼ t Sea Salt
2 T Vanilla Extract

Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double boiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.

Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white)

Step 3 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.

Note: One of the best coconut oils is Virgin De Coco Crème. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.

For the Peanut Butter Layer:
1 c natural smooth peanut butter
1 T Virgin Coconut Oil
¼ c Agave Nectar
¼ t sea Salt

Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.

Putting it all together:

Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.

Step 2 Pour the chocolate mixture on top.

Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.

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