Receita
Chudda's Cuisine/Lounge
Jul 06, 2014
2 Comments

GLUTEN-FREE CHOCOLATE RASPBERRY TART

I love sweets! My body and my brain ask for sweets almost daily.  It’s a constant battle to control my addiction. I truly believe that some people are addicted to sugar and also addicted to the effects that sugar give to you after eating a piece of chocolate.  This gluten-free chocolate raspberry tart is our first attempt to make something sweet without using refined sugar or flour. The crust is a mix of nuts and dates and the chocolate filling was made without lactose. Even though this tart is super healthy that doesn’t mean that it’s low calorie (unfortunately!!), but it’s super healthy and  is high in protein.  For us that’s very important. Our bodies have been changing since we starting focusing on a high protein diet. We loved this tart!!! It’s easy to make and no baking skills are needed!! There are two things that we noticed about this tart. First of all, you need to top it off with some type of fresh fruit. The fresh raspberries cut the richness of the tart. The other thing is that the next day the crust started getting wet (we believe it is because of the dates). So keep these things in mind!!

gluten free raspberry tart

Ingredients

For the crust:

16 dates, pitted

1/4 c. almond butter

1 tsp. vanilla

1 tsp. almond extract

1/4 tsp. fine sea salt

1/2 c. pecans

1/2 c. almond meal

1-2 T. chia seeds

1-2 T. flax seeds

For the filling:

1 c. pitted dates

1/2 c. raw nuts (cashews, pecans, walnuts….your choice)

6 T. cocoa powder

4 T. natural/organic peanut butter

1/2 tsp. vanilla

1/2-1 c. coconut milk

1-2 pints fresh raspberries

Directions

For the crust:

Place the dates, almond butter, vanilla extract, almond extract, salt and pecans in a food processor and pulse a few times until mostly smooth and sticky.  Transfer mixture to a bowl and add almond meal, chia and flax seeds.  Combine well.  Press into a 9 in. removable bottom tart pan.  Freeze for 1-2 hours to set.

gluten free raspberry tartgluten-free chocolate raspberry tart

For the filling:

Combine all ingredients in a food processor and process until it is smooth and creamy, starting with 1/2 c. coconut milk and adding more as needed until the texture is thick but spreadable.  Pour into tart dough and refrigerate for at least 2 hours or preferable overnight to set.  Garnish with fresh raspberries.

gluten free raspberry tart

http://brazilianflairintheusa.com/smoked-chicken-and-quinoa-salad/

Have a great Sunday!

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Shariane Hillier - 05/08/2014 - 12h50

    I am drooling over the computer! Will have to check this out!

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4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

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