Cacao Tart – Sugar Free, Gluten Free, Paleo
It’s chocolate pastry week on Great British Bake Off, so for this week’s healthy recipe I’ve made a scrumptious and nutritious chocolate tart with cacao and almond pastry, healthy caramel and a nutty and delicious chocolate mousse filling.
For the chocolate mousse I’ve added avocado, which sounds weird, but with all the other strong flavours from the cacao, bananas and coconut milk, you don’t even taste it at all.
When buying the coconut milk, look for one without emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won’t be able to achieve a thick creamy consistency. The brand I use is Rhythm, it comes in a packet not a tin and you can find it in Holland and Barrett.
Serves 12.
Ingredients:
For the crust
1 tbsp. cacao
1/4 cup/50g coconut oil
1 tbsp. honey
1 tbsp. vanilla extract
1 egg
1 cup/150g oats
2/3 cup/110g ground almonds
For the caramel:
1 1/2 cups/400ml coconut milk
6 tbsp. maple syrup
2 tbsp. vanilla extract
For the cacao filling:
1 avocado
1 banana (frozen)
1 tbsp. honey
1 tbsp. coconut oil
2 tbsp. cacao
1/2 cup/100ml coconut milk
Optional ingredients: chopped walnuts, frozen berries, desiccated coconut.
Method:
1. Preheat the oven to 160C
2. Make the base by adding all the ingredients except the ground almonds to a food processor and pulse.
3. Slowly fold in the ground almonds.
4. Grease a pie dish with coconut oil and tip the mixture into it. Press it along the bottom and sides until even.
5. Bake for 10-15 mins.
6. Meanwhile make the caramel (click to view the recipe).
7. Leave the caramel to cool and begin making the cacao filling. Blend together all the ingredients (except the coconut milk) until you reach a thick, creamy consistency, then slowly add the milk and mix.
8. Add a layer of the cooled caramel to the bottom of the pastry and add chopped walnuts if desired.
9. Add the cacao mixture on top of the caramel and spread evenly.
10. Decorate with chopped walnuts, frozen berries and dessicated coconut.
11. Freeze for 30 mins, then transfer to the fridge until serving time.
Krazy Kiwi x
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