I’ve been a clean eater for a while now. I used to be quite particular about it all, but since being pregnant and having a baby, I have a new found respect for my body. It’s been through an amazing journey – being able to house and create a little person, nurture it with sustenance outside of the womb, and then being able to just revert back to pre-pregnancy function (plus or minus a few battle wounds). So I want to treat it with the respect it deserves.
I believe that food is there to nourish your body and your senses, and it’s meant to be enjoyed. Many years ago, I used to eat for the sake of eating. I would just reach for anything to satisfy hunger, cravings, or boredom without thinking about the nutritional value of what I am putting into my body. This resulted in me looking pudgy around the edges, and feeling like crap most of the time. Anyway, fast forward a few years and I entered into a lifestyle overhaul. I now take the stance of making considered choices, eating mindfully and enjoying every bite of whatever it is that I choose to eat.
If I am making food, I generally opt to create whole food and clean versions rather than processed or packaged stuff. BUT I also believe that there is food out there that just need to be enjoyed in their true “dirty” form! I absolutely love dim sum, fried noodles, Vietnamese food, and little cakes from cute patisseries, and clean versions of these foods will not cut it!
I like to browse through, follow, trial, and adapt versions of different recipes. Sometimes I end up with gross, sloppy failures. Other times I get a winner. Just like this chocolate tart. Although it’s somewhat clean, it is still a treat and unfortunately you can’t get away with eating it everyday, or eating multiple serves in one sitting. I have made it many times for friends and gatherings, and it has won over even my husband who is not only my toughest critic, he also doesn’t like dark chocolate. I hope you like this too.
“Cleanish” Chocolate Tart (adapted from bakerita.com)
Ingredients:
- 1 3/4 cups almond meal
- 1/2 cup + 2 tablespoons of moist coconut flakes
- 3 1/2 tablespoons macadamia nut oil (or coconut oil or melted butter)
- 2 tablespoons raw honey
- A pinch of salt
- 250ml of coconut milk (full fat)
- 300g good quality dark chocolate chopped (I use Greens Organic)
- Mixed berries (I used fresh raspberries, blueberries, and blackberries)
Method:
- Preheat oven at 175 degrees celcius
- Combine the almond meal, coconut flakes, oil, honey, and salt in a food processor and blitz until it all comes together.
- Spread the mixture in a tart pan using wet fingers. You may think at first that there isn’t enough ‘pastry’, just spread it thinly at the base and then move the mixture gradually up the sides of the pan.
- Bake for 11 minutes or until golden brown. I usually check the case at 8 minutes. Cool completely.
- To make the chocolate ganache filling, bring the coconut milk to the boil. Pour it over the chopped chocolate, and mix it until the chocolate has melted and incorporated into the coconut milk.
- Top with berries (or even nuts if you prefer) and refrigerate overnight before serving.
Let me know what you think!
that little coffee shop 