Chocolate tart would have to be up there with one our favourite desserts of all time. This gluten and dairy free recipe by IsoWhey Influencer, Wholefood Dietitian & Founder of The Body Dietetics Larina Robinson is absolutely to-die-for. Give it a go yourself!
- ½ cup teff flour
- ½ cup millet flour
- ¼ cup gluten free plain flour
- ¼ cup tapioca
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup IsoWhey Wholefoods Organic Cacao Powder, sifted
- ¼ cup maple syrup
- ½ cup IsoWhey Wholefoods Cacao Powder
- ¼ cup IsoWhey Wholefoods Organic Coconut Oil
- 3 egg yolks
- ½ cup coconut sugar
- ¼ tsp sea salt
- 2 cups coconut milk
- 1 tsp vanilla
- Mixed berries, as many as you wish
- Extra IsoWhey Wholefoods Cacao Powder for dusting
Combine dry pastry ingredients together until well mixed.
Add wet ingredients and form a ball. Wrap in cling wrap and store in the fridge for at least an hour.
In the meantime, combine all filling ingredients and blend together with a hand blender/mixer. Set aside.
Preheat oven to 180 degrees C.
Remove pastry from fridge and roll out to ½ cm thick. Cut into 3-4 square pieces and gently place one piece over a loose-bottom tart case. Repeat with the remainder. It may break a little but just use your fingers to mold it into the shape of the case.
Using a fork, gently poke holes in the base, and place in the oven for 8 minutes.
Remove tart cases from oven and set aside for approx 10 minutes to cool slightly.
Pour the filling into the cases and place back in the oven for another 20 minutes.
Remove from oven and set aside to cool. After approx 25-30 minutes, top with mixed berries, dust with cacao powder and serve with a dollop of coconut ice cream. Delish!
For more wholefood sweets recipes, download our FREE Wholefood Sweet Treats Recipe e-Book here.