Fudgy Chocolate Tarts

Last week I got to visit my friend Karin for a few days in Texas. As soon as we arrived, the kids ran off to play and she and I got to spend many hours catching up. Karin is one of my dearest friends. She's kind, loyal, a wonderful mother and wife and always has fantastic advice (she will be a bit embarrassed that I just said those things. Don't be Karin. They're all true). She introduced me to the world of organics (so really, this blog wouldn't be if it wasn't for her) and she also tested every single recipe for my cookbook.

I love going to her house because I know I'm going to get a great nutritious meal. She also isn't afraid to cook for me . . . I always tell my friends they can cook a hot dog and I'll be happy. Really.

A few weeks ago Karin told me about a chocolate, raw, and gluten free tart that was "out of this world". She asked me if I could recreate it for her and after a little time in the kitchen I came up with a fabulous version of what she explained to me. I'm so giddy that the recipe only uses five ingredients and is gluten free, raw, vegan, and organic. Honestly, you can't even tell it's raw. The filling is so incredibly fudgy and thick that it could suffice as a dessert all on its own.  Now, when the temperatures are in the triple digits you can have a perfect ending to your day and you don't even have to turn the oven on.

Fudgy Chocolate Tart

These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn't contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it's best to make them the day before serving. They keep in the refrigerator for one week.

Makes 4-3" tarts or 18 small tartelettes

Crust:

1 1/2 cups almond meal (finely ground)

6 tablespoons dark cocoa (such as green and blacks)

3 tablespoons maple syrup

3 tablespoons coconut oil

1/2 teaspoon sea salt

Filling:

1 1/2 cups dark cocoa

1 cup plus 2 tablespoons maple syrup

2 tablespoons coconut oil

1/2 teaspoon sea salt

Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of tartelette pans. Clean food processor bowl and blade.

Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.