No Bake Chocolate Tarts

Okay here we go.  The first recipe. 

This recipe scored as "David Approved." You know it has to be good.

Yesterday I spent the day experimenting with recipes from my new cookbooks that Nate got me for Christmas (at my request, don’t worry).   Almost all of the attempts were a success!  I was particularly excited about the No Bake Chocolate Tarts, which were texturally, aesthetically, and tastefully pleasing.  This is particularly rare when you don't use sugar or wheat.  They were easy and delicious, and will satisfy any sweet craving. 

For the Crust:

1 1/2 Cups Almond Flour

1/4 Cup unsweetened cocoa Powder

1/4 Cup melted coconut oil

1 Tablespoon agave nectar

Dash of salt

 

Mix together all ingredients in a small bowl.  Press dough into mini-tart tins, or muffin tins, whichever you prefer.  Press dough in firmly, along the bottom and part way up the side.  Chill the shells in the refrigerator for 1 hour, or until they seem very firm.  You should be able to take them out of the mold without them falling apart.

For the filling:

1/2 cup coconut oil, melted

2 tablespoons unsweetened cocoa powder

2 tablespoons agave nectar (you can use more or less, depending on your desired sweetness)

Spoon filling into the shells immediately; the coconut oil will begin to harden quickly, and it is much easier when the filling is still very runny.  Put the tarts back in the fridge for about an hour.  Tarts should be completely firm, and easy to remove from their shells/tins. 

 

The feedback I got was positive enough that I would take these to a social gathering, or offer them to guests in my home, which is saying a lot.  This recipe, however, is "David Approved."  And that's hard approval to get in this house.