5 years ago1,000+ Views
This. Looks. Great. It's also vegan and gluten free..which basically means you get all the richness and decadence of a regular chocolate tart without all the guilt Ingredients Chocolate Filling 2 avocados, room temperature ½ cup cocoa powder ¾ cup maple syrup 1 tablespoon vanilla pinch of sea salt 2 tablespoons coconut oil, room temperature campaignIcon Recipes Tart Crust 4 cups pecans ½ cup cocoa powder 1 tablespoon vanilla ¼ teaspoon sea salt ¾ cup maple syrup Watch a Video for Chocolate Walnut Cookies Instructions Line a 9” removable bottom tart pan with saran wrap. Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth. Scrape the filling into a bowl and set it aside. Fit the bowl and blade back onto the food processor (no need to clean the bowl in between). Place all ingredients for tart crust except maple syrup into food processor. Process until fine textured with small bits of pecans. Measure out a ¼ cup of the crumbs and sprinkle them across the bottom of the tart pan. Add the maple syrup to the remaining crumbs and process 1-2 minutes until the tart crust becomes as thick as cookie dough. Pat crust into tart pan. Spread the chocolate filling over the crust, cover and refrigerate overnight. Notes For dessert recipes I use Grade A maple syrup, it has a much lighter maple flavor. Regular pancake kind of syrup is Grade B and is darker and richer in maple flavor. This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected – ©2013 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License Read more: Chocolate Tart - Food | GI 365 - Gourmet InnovationsGI 365