I hate it when I make this tart. Really….I do. Because every time, I want to have just a “little more” of the delicious, bittersweet tart, and then……..just a little more (and the struggle goes on). It’s hard to resist with it’s chocolatle nut based crust, and it’s creamy, dark chocolate, decadent layer of pure chocolate goodness.
Very hard to resist.
Really, I can’t even believe that I am sharing this recipe at all. There are a few recipes a cook should always keep to themselves as “chef’s secrets”. Signature dishes that only they know how to make. Yet, here I am sharing it with the world (well, whoever of the world wants to read my blog, that is). Know, dear readers, that you are loved, as I give you one of my most loved recipes.
I served this for my husband’s birthday party, and it may have just been my imagination, but it seemed like all of the guy’s were hungrily looking for more after their piece was eaten (oh yes, there was more, but the leftovers had already been whisked into the fridge for my husband…..for me to have later. (Hey, there wasn’t enough for them all to have a second piece, so I was just protected them from having to fight over the last pieces * wink*).
This recipe was adapted from the book The Secrets of Baking by Sheryl Yard. The book has everything sweet and unhealthy in it, but made very well and gourmet. While I no longer use white sugar and refined flour, I have often been able to adapt a few of her recipes, and this is one of them. I’ve taken the crust recipe from Sally Fallon (altered to become a chocolate crust), and made this recipe a grain free, gluten free, dairy free, refined sugar free, delicious dessert.
I hope you enjoy it as much as we do.
Deep Dark Chocolate TartBecause it’s so rich, it’s nice to serve this with something to cut the richness. Raspberry sauce, like pictured above works well, as does orange segments (which is how we serve it in the winter). You can also easily vary the sweetness of this tart. I love it bittersweet, but you could certainly sweeten it more.
I’ve made this in tart pans, pie pie pans and springform pans, but have found that pans with removable bottoms work the best. So use either a tart pan with a removable bottom, or a springfrom pan.
Crust: Grease a springform pan with coconut oil, and set aside.
2 cups of almonds (or choice of nuts)
1/4 cup of cocoa powder
1/2 cup of arrowroot powder, or sprouted wheat flour (only use wheat flour if you can have gluten)
2/3 cup of coconut oil softened (or butter)
1/4 cup of coconut sugar, honey, rapadura, maple sugar
1 teaspoon vanilla extract (make sure it’s gluten free, if needed)
1/2 teaspoon saltPreheat the oven to 400 degrees.
Place almonds in a food processor, and process until a coarse flour, add the rest of the ingredients and process until it forms a uniform dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.
Take out of the oven and cool. Once the crust is cool, making the filling.
8 ounces of unsweetened chocolate
2 tablespoons coconut oil (butter can be substituted)
1/4 cup of coconut sugar, plus two tablespoon honey, or more coconut sugar (all honey can be used as well. Honey will be sweeter than coconut sugar. Rapadura or maple syrup/sugar are also options).
1 1/2 cups of coconut cream (if you can’t find coconut cream, you can use a full fat coconut milk and skim the fatty top of the top. You will need two 14 ounce cans for that. Cream can be substituted.)
Dash of salt
2 tablespoons brewed coffee or espresso1-Finely chop the chocolate and place it in a medium size, heatproof bowl. Add the coconut oil and the sweetener, mix it into the chopped chocolate a little.
2-Heat the coconut cream on the stove until very hot. Pour over the chocolate and tap the bowl on the counter to settle the chocolate. Let this sit for about one minute to start melting the chocolate. Using a rubber spatula (heatproof), slowly stir in a circular motion, starting from the center of the bowl. Stir for about two minutes (the mixture should be melted and the temperature 90 degrees, though I never check the temperature).
3- Add the coffee and stir until incorporated. Pour this over the crust and carefully place it in the fridge to set. It will take about an hour to set. Cover with plastic wrap once all the way cool. Will keep at least three days in the fridge (if you can resist that long!).
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Oh my – that looks wonderful!
Where do you usually buy your nuts? They seem to be so expensive, I don’t have them on hand often, but really want to more. Is there a “cheap” place to buy them?
Would you consider them in your top ten of buy organic and not conventionally grown?
KH: I try to buy organic nuts when I can, but it is something that I do often buy unorganic. I try to order a bulk nuts organic and it makes it a little more affordable. Co-ops really help.
For the record, I love you too!
Oh my dear thank you so much for sharing this lovely recipe with all of us. This looks and sounds amazing Kimi. I can’t wait to try it. You are nothing short of amazing for coming up with the most awesome-est recipes like you do.
Enjoy your weekend…and belated birthday wishes to your husband.
KH: You are so sweet. Thanks so much!
This looks wonderful… and irresistible. Thanks for sharing it. I will keep this recipe on hand for fall & winter holidays.
This looks really, really fabulous! It would be a weakness for me, too.
I wonder… do you know anything about cocoa powder – there’s two kinds. Dutch-process where the acid has been neutralized through processing. And traditional, which is just ground cocoa, with fats removed, which is acidic and reacts with leavening. Are either of these healthier? Is the acidic, traditional cocoa powder something to be avoided as we avoid phytic acid in grains or enzyme-inhibitors in nuts? I can find no mention anywhere of this, so I wondered if you know…
KH: Wardeh, I haven’t researched this enough to give an educated response. I do know that a lot of people feel that raw chocolate is the only way to have it. There’s even a book about how healthy raw chocolate is. I know that many prefer one type of chocolate over another, I usually use traditional cocoa powder.
That…sounds…amazing!
I’m trying this recipe now!
I just love your blog and I really, really appreciate how much information you give in your recipes for substituting. I’m new to eating this way, and I often don’t have all of the ingredients I need so I love the extra info. 
KH: Thanks! I am so glad that’s helpful to you and will try to keep it up.
I’ve recently subscribed to your blog and love the tips, recipes, information I’ve been receiving. This is all pretty new to me and I’m so appreciative of your graciousness with those of us that are learning and trying to make wise, healthy choices for our families. Can you tell me how you made your raspberry sauce that you’ve drizzled on top of this delectable dessert?
KH: Thanks so much for the sweet comment! The raspberry sauce, let’s see. I heated up raspberries with just a little bit of water and honey. Then I strained it through a fine sieve to remove the seeds, then I put it back on the stove and added arrowroot powder mixed with a little water to thicken it. When it was simmering and thickened it was done. Hope that helps!
This looks and sounds amazing. Do you soak and dry your nuts?
But when I don’t soak them, I only eat them baked or toasted and that also removed most/all of the enzyme inhibitors (toasting does for sure, I am not positive about the baking part).
KH: I often do, not always.
The tart looks SO good. Thanks for deciding to share with the rest of us.
Also, for those interested in lower acidity, and in this case particularly the coffee/espresso, if you cold “brew” it, it cuts down on acidity by about 70%.
You are the sunshine of my life! I have felt so discouraged to find soy-free, grain-free, dairy-free desserts and then I find this bit of oh-so-tasty-looking decadence. Can’t wait to add this to my “healthy dessert” repetoire!
KH: I am so glad this is helpful to you!
Oh, that looks absolutely delicious!
I can’t wait to try this.
I think I’ll need a special occasion for it though so I don’t eat it all by myself.
Wow, Kimi!
This looks wonderful. My mouth is watering.
I can’t wait to try your recipe.
My husband makes a torte similar to yours, but he uses Strega instead of coffee!
Hmmm, this chocolate tart looks really tempting
!
I think I’ll substitute arrowroot flour with chestnut flour (chestnut & chocolate are a great combo)…
Kh: Alchemille, Great idea! Where do you buy your chestnut flour?
This looks soooo good. As soon as my baby is born and I’m back to indulging in chocolate I will have to make this.
Do you know what would work as a substitute for the coffee/espresso? I’ve never made either and don’t care to start so was wondering if I could leave that out or if something else would work good in its place.
KH: I have left out the coffee with great success.
I’ve been reading your blog for a couple of months and am enjoying it. Two years ago I found Nourishing Traditions and tried to transition. Since then I have sadly gone back to all sorts of bad habits. So, reading your blog is inspiring me to “get back on track!”
I tried your search function and didn’t come up with anything for a question I have:
Does pressure canning destroy the good nutrition in foods? For example, I would love to can my bone broth rather than freeze it, but I’m afraid doing that will kill all the good stuff.
Do you know?
Thanks!
Kh: Roxanne, I am not positive about that. That’s a great question though. Does anyone else have advice to give?
Hey Everyone,
I’ve replied to your questions and comments above!
Oh my, what a delicious looking chocolate tart! Your pictures make me so want to try this!
This really is the most amazing, yummy, irresistible dessert….ever.
Thank you for sharing….it made my day.
Kimi you are such a wonderful cook.
Wow- that looks luscious! I can’t wait to taste a tart made of coconut cream instead of dairy cream!
Ever since I read that you mentioned the Thai Kitchen brand as having the best coconut milk/cream- I have been using it. You are so right-on about the thickness… I couldn’t believe it (and it is regularly priced at $1.40 a can at Walmart and Target…so much better than the $3.50-$4 price elsewhere!). I just wish they’d bottle it instead of can it because of the BPA issue.
Speaking of the BPA, in regards to Roxanne’s question regarding pressure canning (I wish I knew the answer to the actual question- sorry
)…. does anyone know if cans available for purchase by the consumer (to do their own canning) contain BPA?
Yum. There are times I crave a chocolate tart that I used to make, but resist making it! Just by reading your recipe, I can tell this one will taste and feel much cleaner, without completely losing richness and flavor. The one I have made has raspberries in it along with a raspberry sauce on top. Maybe I’ll try that alteration sometime with this one. I’ve been learning and developing similar food habits/preparation/etc for a couple of years myself while recovering from some health issues, and it’s been fun to find your blog and benefit from your time/effort/learning, too. There are things I’m not able to try right now due to where I am in my healing process, but I file them away for the future. Thanks!
Hi, I lvoe your blog. I started to get interested in gluten free, dairy free, egg free dishes since I got married. My sister-in-law is allergic to eggs and nuts and my little 2-year-old niece is allergic to a bunch of things like wheat, soy, nuts, egg, dairy, pineapple, strawberry, kiwi. I’m slowly learning to bake without using my “usual” ingredients. It’s fascinating how your creation turn out so beautiful and delicious. Thanks for sharing. I’ll make your tart and try to adapt your tart without almond, got any idea. Oh btw, I also been using agave nectar and other natural sweetener, I love it!
Roxanne –
I believe since pressure canning uses heat that is will kill off beneficial bacteria. For instance, sauerkraut you would not want to pressure can. But it won’t kill (I don’t think) vitamins or anything like that, so bone broth should be okay.
This simply looks decadant. I would love to try this soon, but think I should wait for an occasion, otherwise, I may just end up eating too much of it!
As for using raw chocolate, I would like to give this a try, however, it wouldn’t make sense for the crust since it is baked – the baking process would cancel out the raw properties. But one could use raw chocolate for the inside filling. I do believe that chocolate has some amazing health benefits when raw so it would be worth a try!
Thanks for this delicious looking recipe!
sarah
KH: Yes, don’t use raw chocolate for this recipe, unless you want to revamp it a little. Raw chocolate can have a little more of a grassy taste to me, but it’s still good. I recently found a raw chocolate bar that I just love.
can you spell ADDICTIVE? and Y-U-M!!
Hmm. That leads me to another question regarding the canning, then.
If I want to can something that has already been cooking (eg the broth), then there is no beneficial bacteria per se, just lots of leached out vitamins and minerals?
I guess it would make sense to figure out which foods would still be good for you even when pressure canned, and which would be better frozen.
Now, where do I find such a list LOL!
here! : http://nchfp.uga.edu/publications/publications_usda.html
Hi, this looks and sounds wonderful!
Is there anything I could use instead of the coconut milk? I am allergic to coconut.
Thanks!
I love your website!
That tart looks like a positively decadent summer treat. Love the pretty drizzle of sauce you put on it! Your photography is looking especially vibrant lately.
Wow, how delicious. It reminds me of a coconut chocolate torte.
Just spectacular! It not only looks beautiful, I bet it tastes divine. Did I miss a post on coconut sugar? I’ve never heard of it (and I bet we still can’t get it here in Toronto, either. . . !).
Oh my, this looks divine!
I have an off-topic question for you. I want to try sprouting grains for the first time, but I’m wondering if I can freeze them after they’ve sprouted. Ideally I’d like to make big batches and then have them ready to use as I need them. Do you think this will work? Thanks so much!
O my!! just for this recipe i wish i never found this site!!! it looks too amazing…. For the unsweetened chocolate, i always make my own but how many cups about is 8 oz? Thanks so much!!
This will definitely be my birthday cake this year! Thanks!
About the home canning…yes the lids you have to purchase (Kerr/Ball) all have BPA in them, unfortunately. The home canner has only one option right now for BPA free jars, and that’s to buy the all glass ones from Weck. http://www.weckcanning.com/
They are so beautiful that I’d love to start collecting them and slowly replacing my standard canning jars!
To Rayelle, Those Weck jars are so cool. Thank you for the link!
To Molly, Are you allergic to regular milk? I would think heavy whipping cream would work well in place of the coconut milk.
I made this yesterday with a few changes in order to use what I had on hand. Instead of grinding almonds, I used hazelnut meal. I also substituted xylitol for the other sugars. I’m not in love with honey and I didn’t have any of the others. I added about 1/4 cup of shredded dried coconut to the crust also. It was AWESOME! I have friends getting married in 2 weeks and one is gluten intolerant and the other is lactose intolerant. I will make this tart for them for their personal wedding cake.
Squeallllll!! My mother and I have birthdays within days of each other. I eat GF, while she is a vegan. I would love to make a cake that we both can enjoy. I think I found it!!!! Thanks!
A thank you again for this. I made it this evening and really enjoyed it.
I may try to freeze some of it. There’s no way we can eat it all or NEED to eat it all within 3 days. 
Thank you for all of your wonderful gluten/grain and dairy free recipes. This looks wonderful and I can’t wait to try it.
I made this this afternoon and I’m having all sorts of anxieties LOL! Can you tell me what the crust should be like when you get it out of the oven? Should it still be a little soft but firm up as it cools? Also, as far as setting goes… how “set” does it get? I mixed it up and instead of coffee used a little bit of orange zest and about a tablespoon of the juice (didn’t want my kids going nuts!) and it’s been in the fridge for hours and is still a little wobbly… am worried it won’t set! Anywa if worst comes to worse we’ll eat it like it’s a mousse or something LOL!
Stacey,
The crust is probably softer at first.
The only time I didn’t have this set right for me was when I added in too much honey. And we did eat it just like a mousse.
But it is funny that it’s been in there for hours and not completely set! Was the coconut cream you used nice and thick? Is your fridge nice and cold? Give it a little longer and hopefully it will set, but the top two reasons I could think of it taking longer to set would be too much liquid (or not thick enough coconut cream), or your fridge just not being cold enough, so that it’s taking longer.
Good luck! Hope it turns out okay!
Hmm it’s possible the coconut cream wasn’t thick enough. And I did use honey as I can’t find coconut sugar where we are, so the combination of the two… darn it! I just checked it, it’s been in overnight and still rolling around a bit in the pan! Not fair LOL!! Thanks for your reply
.
Yay! Thanks for sharing this. My b-day is next week and we’ve been trying to find something that is grain-free and dairy free. Thank you!
About how many servings does this recipe make?
I love this recipe! Thank you for posting it. I’m practicing making this for my best friend’s birthday. This is her first year dairy- and gluten-free. I’m wondering how you made the raspberry sauce. It looks delicious and beautiful!
Hi Johanna,
I just read where she answered this awhile back and thought I’d post it for you, sounds delicious.
KH: The raspberry sauce, let’s see. I heated up raspberries with just a little bit of water and honey. Then I strained it through a fine sieve to remove the seeds, then I put it back on the stove and added arrowroot powder mixed with a little water to thicken it. When it was simmering and thickened it was done. Hope that helps!
Hello, this is my first comment and of course it would be regarding anything chocolate. This Tart looks tantalizing and yummy! You have so many amazing and wonderful recipes and I cannot wait to try them all. I was wondering what size pan did you use for this tart?
Help! I just made the crust and let it cool. I cooked it for the full 12 minutes, but it is still very soft. I expected more of a packed-down, firm cookie type crust consistency. I am putting it back in the oven for awhile, but am nervous. Is it supposed to be soft like this? And when it chills maybe the coc. oil in it will firm it up? Your directions say to pull it out of the oven when it is slightly browned, but the color is already chocolate-brown to begin with. How are we supposed to know if it’s done? Oh–I should mention that I used almond meal instead of whole almonds. Please advise….I’m planning to serve this tomorrow for Thanksgiving!
Michelle,
The crust will be held pretty well together by the chocolate tart part. The almond meal may have changed the consistency, but it’s a pretty soft crust if I remember right! Good luck!
Thank you so much, Lisa!
And thanks again to Kim for the recipe! I have experimented with the torte a few times now, and have decided to use half unsweetened chocolate and half semi-sweet chocolate. I’m having a trouble finding a quality coconut cream, and I think that is holding up the taste a bit.
I used almond meal for the crust, as well, and my crust turned out soft and a little bland. I think the reason for this is that I used too much almond meal. I used a full 2 cups of the meal, whereas 2 cups of whole almonds would probably make less than 2 cups once processed. Next time I make it, I will use less almond meal, and possibly substitute something for some of the coconut oil, as I do not enjoy the taste and consistency of it.
This is the best dessert i’ve ever made and so easy too! Thanks for sharing!
I used cashews for the nuts and skipped the espresso. I used endangerd species dark chocolate bars, so that allowed me to cut down on the sweetener because they are sweetened. Mine set up well in the fridge but I ended up keeping it in the freezer because I like it that way. If you have trouble getting yours to set up in the fridge I would suggest popping it in the freezer.
Thanks again!
I made this for Christmas and it was amazing! The only problem was that half of it was left for me to eat on for the next few days! It is TOO good!
thank you!
I am sooo happy to find your blog. I Love to cook and I have recently decided to cut out all refined sugars and flours from my diet. Things have been going well and I have made lots of yummy discoveries. But with Valentine’s Day coming I have been CRAVING something chocolate cheesecake like. This recipe looks amazing. I will be trying lots of things on your site and linking it to my blog if that’s okay?
Thanks so much!
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