Recent studies are showing more and more children in the U.S. are developing food and digestive allergies, there are lots of debates going on regarding the factors causing this issue. And with the rise of different types of diets and all the dietary restrictions, I’ve started looking into recipes that are gluten-free, dairy-free, vegan, paleo, etc., so that when I do have to cook for guests with special food restrictions, I won’t be completely lost of ideas.
I came across this recipe when I was running out of ideas of a chocolate dessert that is both gluten and dairy free. Very happy how this turned out! And the best part was how easy it was to make and assemble this dessert. This is a rich and decadent treat, and it will satisfy any chocoholic’s taste buds. The nutty crust is highly addictive, you won’t miss the butter and the flaky flour crust at all. If you do have to make this for people who are on the vegan and/or paleo diet, be sure to use the right kind of chocolate. Typically a very high quality chocolate bar will most likely be vegan-friendly, since it will use very pure ingredients and will not have any added butter, milk solids and fat, but check the label for sure. For the paleo-dieters, be sure that there is no soy lecithin in the bar, and preferrably no added sugar or very little sweetener. Same goes for the fruit preserves, get something that’s 100% fruit with no added sweetener. If you can’t find any, it’s ok to skip it, the tart will taste just as yummy. Fine supermarkets might carry chocolate bars specifically labeled as paleo friendly, or check out this link for some paleo approved chocolate bars.
that ganache!!! You want a spoon?
Gluten-Free Chocolate Berry Tart
recipe adapted from Bakerita
makes four 4.5″ mini tarts or one 9″ tart
- ½ cup unsweetened shredded coconut
- 1 ½ cups almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- ¼ tsp salt
- 1/2 cup canned unsweetened coconut milk
- 6 oz. bittersweet chocolate, finely chopped (I used 65% cacao)
- 1/4 cup raspberry preserves (100% fruit)
- Assorted fresh berries or fruit of your choice
- Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to 4 greased 4 1/2″ round mini tart pans (or 1 9″ round tart pan), with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 15 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
- Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. (Orange marmalade or strawberry preserves will also work beautifully. Choose a flavor that will fit well with the fruit toppings.)
- Pour warm chocolate mixture into cooled tart shell. Allow to cool for about 20 minutes, and then arrange the berries (or whatever fruit you are using) on top as desired. Chill for at least one hour or until set and serve.