{Chocoholics rejoice: Chocolate truffle tart in a coconut almond crust and raspberries}

I’m gonna make this a quick one as I’m exhausted. It was my long workout day: 1.5h speed/hill training run and a 1h cardio class, I’m DRAINED…Not tired enough to muster up energy to make some tartlets to take to the BBQ in Red Deer tomorrow though. As I mentioned before, it’s the boys’ mom’s bday party tomorrow and she loves rich chocolately desserts.. Solution: Chocolate truffle tart in a coconut almond crust.

I unwrapped this beauty…8 oz of solid dark chocolate… drool…

All chopped up into gorgeous flaky chunks..ready to be melted with some whipping cream on med in a sauce pan..

Combined with eggs, sugar, cinnamon, a touch of flour and a dash of salt to form this super velvety chocolate batter..

Poured into 6 pre-baked coconut almond tart shells and baked for 20 mins at 325F, just till the top forms a crust..

A little extra batter baked into a dish for me to  enjoy tonight..wow..this was melt-in-your-mouth fudgey chocolate goodness. Rich and decadent..just like biting into a truffle.

Garnish with some fresh raspberries and a light sprinkling of powdered sugar for some contrast..

All together now..

Coconut almond tart shell:

  • 8 Tbsp of virgin coconut oil (the original recipe asked for butter, but I didn’t have any)
  • 1/3 C sugar
  • 1/4 tsp vanilla
  • 1 C flour
  • pinch salt
  • 3 tbls ground almonds

Preheat the oven to 375˚F with the rack in the center.

Combine the flour, salt and ground almonds in a medium mixing bowl. In a medium saucepan, melt the coconut oil. Add the sugar and vanilla and mix to combine.

Add the wet mixture into the dry ingredients and combine until a dough is formed. With your hands, press the dough into a 9-in tart pan or 6 tartlet pans. Bake the shell for 15-18 minutes, or until golden brown.  Set aside to cool.

For the filling, I used this recipe found here.

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