A healthy dessert recipe: Paleo chocolate tart | Gourmand and Gourmet

A healthy dessert recipe: Paleo chocolate tart

  • Food & Booze
Whether it’s dinner for 2 or 10, dessert is always the most important course. But if you’re trying to stick to your guns and steer clear of all things calorie laden (and don’t want to dish up fruit salad after dinner – can you even call that dessert?), coming up with a delicious sweet option can be a disaster in the making. Luckily, with a quick stop at Healthshop, Fruit Fantasy & Deli and the supermarket at Stafford City, you can whip up a scrumptious paleo chocolate tart from My Food Religion that won’t leave you regretting a thing. Sneaking in a bit of green stuff and so scrumptious no one would ever suspect it’s healthy (and paleo and gluten free!), this dessert is perfect for your next dinner party. Paleo chocolate tart (serves 6-8) Base:
  • 10 fresh dates
  • 2 cups walnuts
  • 1 tsp cinnamon
Filling:
  • 500ml coconut cream
  • 1/2 tsp stevia powder (or 1/4-1/2 cup maple syrup)
  • 2 ripe avocados
  • 2-3 tbs raw cacao
  • 1 heaped tsp instant coffee
  • Optional: 150g 85% dark chocolate, chopped roughly (you can just use a few extra tbs raw cacao instead)
Method:
  1. Preheat oven to 170C. In a food processor, pulse the base ingredients until they all come together in a rough ‘dough,’ adding a few extra dates if you need to.
  2. Press into a tart tin and bake for about 15-20mins until just starting to brown on the edges. Put aside to cool. Note: You do not need to bake the base, this is fine as a raw tart too.
  3. In the food processor, now blend the avocado and coconut cream until smooth. Add to a saucepan with the remaining filling ingredients on a low heat.
  4. Cook, stirring, until all the chocolate has melted and the mixture is smooth. Taste and if it is too bitter for your liking add a bit more sweetener, if it is not as ‘chocolatey’ as you like, add more cacao. Pop it aside to cool.
  5. Once the base and filling has cooled to room temperature, add the filling to the tart shell. You can top it with berries or toasted coconut if you like. Place tart in the fridge for a few hours to set.
Slice, eat, enjoy! And add a dollop of whipped coconut cream if you want to take things to the next level.   Keeping the G&G up to date with all the latest tasty tidbits requires a lot of double lattes and espresso martinis, so we occasionally need to give out some sponsored love. But rest assured that we only work with businesses that we think are really nifty, as the sponsor for this post is!