30 November 2015

Gluten-free paleo chocolate tart with an extra special secret ingredient

The first time I made this tart I couldn't quite believe just how tasty it was, especially knowing it was gluten-free, dairy-free, egg-free and refined sugar free too! And you'd never guess the special secret ingredient....pumpkin!

I used one butternut pumpkin (the small ones shaped like a pear) and roasted this up the day before. Once roasted, scoop out the flesh and add to the food processor with a tiny bit of water - just enough to turn into a thick, smooth puree.

For the crust:

3 Tbsp coconut oil melted
3  Tbsp maple syrup (or honey)
1 1/2 tsp vanilla extract
6-7 Tbsp pumpkin puree (keep the rest for the filling)
1/2 tsp cinnamon
pinch of salt
1/2 cup coconut flour
3 Tbsp tapioca flour or arrowroot

Filling ingredients:

1 1/4 cup pumpkin puree (or the rest of the puree you have)
1 cup melted coconut oil
1/2 cup cocoa powder
6 Tbsp maple syrup (or honey or other sweetener)
2 tsp vanilla extract
pinch of salt
1 tsp cinnamon
1/8 tsp cloves, nutmeg, mixed spice

To make the crust:

Preheat oven to 180 degrees Celsius and grease a pie dish.

Place coconut oil, maple syrup, vanilla extract, pumpkin puree, cinnamon and salt in a food processor and mix until smooth. Add the coconut flour and arrowroot/tapioca flour and mix well by hand until combined.

Press mixture into a greased pie tin and evenly press up around the walls to form the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in a pre-heated oven for 20 minutes. Remove from oven and allow to cool in the pan for at least 10 minutes.

While the crust is baking, place all chocolate filling ingredients in the food processor and process until mixture is smooth. You may need to scrape down the sides a few times. Once the crust has cooled, pour the filling into the tart and smooth out the top with a spatula.

Chill tart in the fridge for at least 2-3 hours prior to slicing. It will remain solid (and mousse-like) at room temperature after that so long as it's not too hot where you live, or you can keep it chilled if you prefer.


For other tasty and healthy recipes, visit my Cooking page.

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