No Bake Chocolate Tart

It’s not often that I will try making a recipe that’s specifically labeled “healthy”. Let alone one that is vegan, gluten free, and paleo! All of those, at least in my mind, make the dish sound tasteless. But I do try to keep an open mind and get over myself. So when I came across this recipe I almost went next but the picture that accompanied the recipe made me stop. It looked absolutely delicious. So I looked it over and all of the ingredients seemed good and figured I’d give it a try. I was really looking for something that was dairy free at the time and can always use a gluten free dessert as well. I will say that I did modify the original recipe slightly. Who ever wrote it was either using commercial equipment or lied. It looks really dense, like a flourless chocolate cake but it actually is pretty light. Enjoy!

No Bake Chocolate Tart

Crust:

  • 1/2 cup chopped dates (about 8)
  • 1 cup almonds
  • 1 oz dark chocolate, melted (use good quality)
  • 1 tbsp. coconut oil, melted
  • 1/4 cup lot water
  • 2 tbsp. chocolate liqueur (I used chocolate whiskey)
  • pinch of fine sea salt

Filling:

  • 1 13.5 oz can coconut cream (make sure you get cream, not milk)
  • 4 oz dark chocolate, melted
  • 1/4 cup coconut oil
  • 1/2 cup chopped dates (about 8)
  • 1/4 cup hot water
  • 2 tbsp. chocolate liqueur (I used chocolate whiskey)
  • 1 tsp real vanilla extract

Topping:

  • Fresh berries
  • whipped cream (I used coconut whipped cream)

Directions:

Put the dates in a bowl with the hot water and liqueur and allow them to soak for at least 15 minutes. In your food processor, pulse the almonds until fine. Add in the dates and pulse again until well combined. Add in the melted chocolate, coconut oil, and salt. Pulse until well combined. Press into a 9″ round tart pan, I greased mine with a little coconut oil so it would come out easier. Allow to chill for 30 minutes.

Clean your food processor. In a microwave proof bowl, heat the coconut cream, chocolate and coconut oil until completely melted and smooth. About 30 seconds at a time, stir, repeat. Add the dates to your food processor and pulse until smooth. Add in the chocolate/coconut mixture and pulse again until completely smooth. Fill the chilled tart shell and chill again until set, about 2 hours.

Before serving top with berries and whipped cream. I also dusted a little powdered sugar and some additional grated chocolate. Enjoy!

Lemon Polenta Cake with Almonds

The inspiration for this recipe came from Jamie Oliver’s show on PBS. I liked it because it’s 1) quick and 2) gluten free. He made his with blood oranges, which I may try sometime in the future, but I had lemons handy and coworkers who love them. So I mixed it up a bit and changed out the syrup that goes along with it. Enjoy!

Lemon Polenta Cake with Almonds

Cake:

  • 14 tbsp. unsalted butter, at room temp
  • 1 cup sugar, brown or sugar in the raw if you have it
  • 3 large eggs
  • 1 tsp real vanilla extract
  • 1 1/2 cups almonds, finely chopped
  • 3/4 cup polenta
  • 2 lemons, zested
  • 1 tsp lemon extract
  • 1 tsp baking powder

Syrup:

  • 1/2 cup water
  • 1 cup honey
  • 1 lemon, juiced and zested
  • 1/2 cup sugar

Directions:

Preheat your oven to 325° and line a 8″ springform pan with parchment paper, spraying it with non-stick spray.

In a large bowl, or stand mixer, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until combined. Add in the vanilla and lemon extract.

In a small bowl combine the polenta, lemon zest, almonds, and baking powder. Fold this into the butter/egg mixture. Pour into the springform pan. Bake for 40 to 50 minutes or until the surface is light brown and a toothpick comes our clean when inserted into the middle of the cake.

Allow to cool for 10 minutes.

In a small pan, heat together the honey, water, lemon zest & juice, and sugar. Bring to a boil and then turn down to a simmer. Let it simmer until it’s reduced by half, about 15 minutes.

Take a skewer and poke a bunch of holes in the cake. Pour the syrup over the top, it will soak in. Allow the cake to completely cook before removing from the pan. Flip it over carefully, as it’s a bit fragile, and remove the paper from the bottom. Slice and enjoy!

Flourless Chocolate Cake

I’m always on the lookout for gluten free options for desserts. You know, we all have that one friend. This is based off of a recipe from Pati Jinich, who is on PBS. Her recipe calls for pecans, not a fan here so I substituted almonds instead. I added a few other things and bam! A great gluten free dessert. Another bonus? You can make this in your blender. Enjoy.

Flourless Chocolate Cake

  • 1/4 cup unsalted butter (1/2 a stick)
  • 6 oz bittersweet chocolate, roughly chopped
  • 1 cup almonds
  • 6 large eggs
  • 1 Tsp pure vanilla extract
  • 1 cup sugar
  • pinch of kosher or fine sea salt
  • 1 Tsp Espresso powder
  • 1 Tsp ground cinnamon

Directions

Preheat your oven to 350°. Spray a 9″ springform pan with non-stick cooking spray and line the bottom with parchment paper.

Set a medium glass or metal bowl over a medium pot with a couple inches of water and bring to a simmer. Add in the chopped chocolate and butter, stir until it’s smooth and melted. Set a side to cool slightly.

In a blender, chop the almonds until they are finely ground. Add the eggs, vanilla, sugar, salt and melted chocolate. Blend until smooth. Pour into the pan and bake for about 40 minutes, or until a toothpick inserted into the middle comes our moist but not wet.

Allow it to cool and then release the springform pan. Invert onto a plate and then flip it again. Sprinkle the top with powdered sugar, or whip cream or even chocolate sauce. Some berries add a fine touch as well.