(Today is the last day to enter the giveaway of the organic Perfumes!)
I thought this recipe up a few weeks ago and finally got around to making it. Wow! It’s even better than I dreamed it would be! I start with a shortbread crust, then a top it with deep dark chocolate, and then add one more layer of sweet and tart berries gently set with gelatin. I thought that the combination would be good, but the results were even better than I expected! We really love this tart and the flavors meld very well.
I originally envisioned raspberries for the top layer, but when I went to make it, I realized I only had marionberries and they were delicious. But either would work. I used raw honey in this recipe for two layers and carefully kept it’s raw integrity by adding it in when it would not be heated.
By the way, you could easily make these into bars if you didn’t have a tart pan. Just use an 8 by 8 pan and expect the layers to be a bit thicker.
And yes, this is a recipe I consider Valentine’s day perfect!
I had a bit of a problem with the shortbread sticking to the bottom of the pan, so I am recommending that you use parchment paper. I am also listing this as dairy free (which it is as long as you take all of the dairy free options-like coconut oil instead of butter).
Make one recipe of shortbread-minus two tablespoons sugar. Press the dough down into either a parchment lined eight by eight pan or a parchment lined 10 inch tart pan. Follow the instructions for cooking on the shortbread recipe (you don’t need to cut before cooking).
Once the crust is cooked. Allow it to cool while you start the next step.
- 4 ounces of unsweetened chocolate, finely chopped
1 tablespoon butter or coconut oil
3/4 cup of coconut cream, no sugar added ( if you can’t find it by itself, just take the creamy part off of the top of a can of full fat coconut milk, or, if you use coconut milk powder, make a very thick milk) or cream
1/4 cup of raw honey (or maple syrup)
Dash of unrefined salt
1 teaspoon vanilla, optional
Place the chopped chocolate in a bowl and heat the coconut cream until just simmering. Pour over the chocolate and let sit about a minute. Stir. All of the chocolate should be melted. Add the sweetener, salt and optional vanilla, stir in.
Spread evenly over the shortbread crust and place in the freezer for 20 minutes, or until the chocolate has set.
- 3 cups of defrosted or fresh berries (I suggest raspberries or marionberries)
2 teaspoons gelatin
2 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons raw honey or maple syrup
Dash of salt
1-Sprinkle the gelatin over the two tablespoons of water in a small saucepan. Heat gently on the stovetop until the gelatin has dissolved. Pull off of the heat.
2-In a food processor, blend the berries with the lemon juice, dash of salt, and sweetener until liquefied. Add the gelatin mixture and puree until combined.
3-Spread evenly over the chocolate mixture and put it in the refrigerator for at least several hours to allow the gelatin to set.
Serve and enjoy!
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