Friday, March 27, 2015

(Raw, Vegan) Chocolate Tarts

Ever since the Bavarian tart I’d made a few weeks prior, the Little Prince had been asking for pie or tart (“Ta’t! ta’t!”) several times a day. I finally took pity on him and made these chocolate tarts that happen to be raw, gluten-free and vegan. Really, I wanted something that he would recognize as tarts and that he would like, but without giving him something either too sugary or that would stain too easily (I’ll get around to blueberry pie eventually, but I’d love it if he were more dexterous first). I decided to double the recipe (which is what I wrote below) and had enough for 6 tartlets (my pans are slightly more than 4” at the bottom). The recipe came out great and we give it three thumbs up. The Engineer particularly likes the filling (which I must say came out way better than the last chocolate-cashew mousse I made). This is something I’ll be making again!

1 ½ cups rolled oats (GF if necessary)
1 ½ cups walnuts
½ tsp. sea salt, plus an extra pinch for the filling
6 Tbsp. + 2/3 cup cacao powder (or cocoa powder), divided
12 large, pitted medjool dates
2 Tbsp. + 2/3 cup maple syrup, divided
2 cups cashews, soaked overnight
2/3 cup coconut oil
2 tsp. vanilla
½ cup water
fresh raspberries or strawberries (optional)

To make the crust, grind oats in a food processor. Add walnuts and grind until they're quite crumbly. Add sea salt and 6 Tbsp. cacao and pulse to combine. Add the dates to the processor and process till mixture is sticking together. Add 2 Tbsp. maple syrup and continue to process till mixture is holding together really well. Press crust into your tartlet pans, making sure to keep the thickness even and get the sides nice and high. Refrigerate for one hour or more (up to a day or two).

In a high speed blender, blend the cashews, oil, 2/3 cup maple syrup, 2/3 cup cacao powder, vanilla, water, and a generous pinch of sea salt. Let it blend for as long as necessary to make it completely silky smooth.

Pour the filling into the tartlet shells. Refrigerate for several hours before serving, to let the ganache set. Top with fresh raspberries or strawberries if desired.

No comments: