I realised the other day that I promised on instagram that I’d post the recipe for this and rudely never delivered. Shame on me! There’s a lot going on in my world at the moment so not a lot of time for blogging, ie no extended ironicles (from chronicles – get it?!) on life through my lens, but I do have a few great recipes stored up which I’ll try and post until things settle down.
So without further ado, here is the chocolatiest salted choc, rosemary and coconut cream tart that you ever shall feast on. And it’s healthy, because that how my cookie dough crumbles (disclaimer – there is an less healthy cheat version included for the rebels out there).
Healthy Salted Chocolate & Rosemary Tart
- 1.5 cups raw whole nuts OR 1 cup ground nuts and 1/4 cup oat flour (I used ground macadamia flour)
- 2 tbsp coconut oil
- 1 tbsp raw honey or 1/2 cup dried dates, soaked til soft and drained (I prefer a mostly unsweetened crust, but you can add more dates or honey to taste)
Baked crust – the cheater’s alternative:
- 1 pack Baker’s digestive biscuits (they are vegan)
- 1/4 cup coconut oil
- 1/2 cup melted coconut oil
- 1/2 cup raw cacao powder
- 1/2 cup coconut sugar
- 1/4 cup coconut cream
- 1 tbsp finely chopped rosemary, plus extra sprigs to decorate
- 1 tsp sea salt
- Healthy crust – blitz nuts in food processor til it forms a fine crumb / measure ground nuts and oat flour into processor. Add the rest of the crust ingredients and process until combined. The mixture should stick together when pressed with your fingers. Add a splash of water if too dry. Cheater’s crust – places digestives into plastic bag and jump on them til crushed into a crumb (or get your small child to do this part, they will love you forever). In a bowl, mix through coconut oil the crumbs until mixture sticks together.
- Healthy crust – press crust mixture into a tart tin with your fingers. Ensure the crust is evenly pressed and spread up the sides of the tin. Place in freezer while you make the filling. Cheater’s crust – bake in over for 10 mins at 180 degrees.
- To make the chocolate filling, add remaining melted coconut oil, raw cacao powder, rice malt or maple syrup, chopped rosemary and sea salt to a mixing bowl and whisk until smooth. Remove crust from freezer. Pour the chocolate filling into the crust evenly and place in the fridge for at least 1 hour to set.
- Filling – cream coconut sugar and coconut cream together in a blender or with an electric whisk. Add remaining filling ingredients except sprigs and blend or whisk until smooth. Remove crust from freezer/oven. Pour the chocolate filling into the crust evenly, decorate with cacao nibs, rosemary sprigs & extra sea salt and place in the fridge for at least 1 hour to set.
- Serve smugly with a side of whipped coconut cream – and comment with how you got that right, because every time I’ve tried has been a flop!