Chocolate Icebox Tart
8 to 10 servings
1 cup unsweetened shredded coconut
¾ cup ground almonds (or any type of nut)
1 1/3 cup unsweetened natural cocoa powder
½ cup maple syrup
1 1/3 cups coconut oil (gently melted but not hot)
½ cup almond butter (or peanut butter)
In a bowl, mix together the coconut, almonds, 1/3 cup of cocoa powder, ¼ cup of maple syrup and 1/3 cup of the coconut oil. Mix well to make the crust. Press crust into the bottom and partially up the sides of an 11 by 7 by 2” baking sheet or baking dish. Chill for 30 minutes.
Put the almond butter and the remaining 1 cup cocoa power, ¼ cup maple syrup, and 1 cup coconut oil in a food processor. Blend until smooth, stopping to scrape down the sides of the bowl. Pour filling into the chilled tart shell and chill for 2 hours or until firm.
Cut into 1-inch squares and serve.
Cover and refrigerate leftovers for up to 3 days.
Recipe from True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil, Sam Fox and chef Michael Stebner
8 to 10 servings
1 cup unsweetened shredded coconut
¾ cup ground almonds (or any type of nut)
1 1/3 cup unsweetened natural cocoa powder
½ cup maple syrup
1 1/3 cups coconut oil (gently melted but not hot)
½ cup almond butter (or peanut butter)
In a bowl, mix together the coconut, almonds, 1/3 cup of cocoa powder, ¼ cup of maple syrup and 1/3 cup of the coconut oil. Mix well to make the crust. Press crust into the bottom and partially up the sides of an 11 by 7 by 2” baking sheet or baking dish. Chill for 30 minutes.
Put the almond butter and the remaining 1 cup cocoa power, ¼ cup maple syrup, and 1 cup coconut oil in a food processor. Blend until smooth, stopping to scrape down the sides of the bowl. Pour filling into the chilled tart shell and chill for 2 hours or until firm.
Cut into 1-inch squares and serve.
Cover and refrigerate leftovers for up to 3 days.
Recipe from True Food: Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil, Sam Fox and chef Michael Stebner
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