Friday 9 December 2016

Guilt-free treat on a Little Green Spoon: Indy Power's Dark Chocolate & Almond Tart

Indy Power

Published 26/03/2016 | 06:00

Indy Power with her healthy take on a chocolate tart. Photo: Patrick Bolger.
Indy Power with her healthy take on a chocolate tart. Photo: Patrick Bolger.
Step 1: All about the base.
Step 2: Pour.
Step 3: Sprinkle.
Indy Power's dark chocolate tart
Ombar Chocolate

Enjoy all of the goodness of Easter tomorrow with this healthy take on a chocolate tart.

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Dark Chocolate & Almond Tart

This is the tart to end all tarts. It's every chocoholic's dream and so perfect for Easter weekend. A lightly sweetened golden crust with a gorgeous crumble makes the ideal base for the rich, smooth, dark chocolate filling. I swear no one would ever know, or believe you, when you tell them that this decadent dessert is made with such nutritious ingredients. I've used vitamin E- and protein-rich almonds in the crust and lots of clever coconut in the filling so you get a boost of healthy fats along with your chocolate fix.

Gluten-free, refined sugar-free, dairy-free and paleo.

Serves 8

You will need

For the crust: 240g ground almonds

2tbsp coconut oil, melted

2tbsp maple syrup

1 egg

Pinch of coarse salt

For the filling:

250ml coconut cream (from a chilled can of coconut milk)

35g coconut sugar

200g dark chocolate (minimum 70pc)

Coarse salt

For the topping: 35g flaked almonds

Method

Preheat the oven to 180˚C. Combine all of the crust ingredients in a large bowl and mix well.

Grease an 8-inch tart tin with a little coconut oil. Press the crust mixture tightly into the tin and up the sides.

Bake at 180˚C for about 15 minutes, until lightly golden. Don't worry if it puffs up a little, it will fall as it cools.

Leave the crust to cool. Spread the flaked almonds out on a baking sheet and bake at 180˚C for about 6 minutes until golden.

Scoop the coconut cream from a chilled can of coconut milk. Add all of the filling ingredients to a large saucepan on medium-low heat. Whisk until melted. You will have an irresistible thick, glossy mixture.

Pour the filling into the cooled crust. Pop it in the fridge for 1-2 hours to set. When the tart is set, decorate with flaked almonds and serve.

Indy loves…

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Ombar Chocolate tastes amazing and, very importantly, is raw. It's processed at a really low heat instead of being roasted, so it contains six times more flavanols than other chocolate brands. It's also organic and vegan so it ticks all the ethical and nutritional boxes without sacrificing on taste. They have bars in loads of gorgeous flavours and delicious button versions, too. For my chocolate and almond tart, I use their 72pc raw chocolate. Ombar is available in more and more health stores but can still be a little tricky to find. I get mine at nourish.ie

thelittlegreenspoon.com

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